I never thought I’d be the type of person who makes risotto at home. Growing up, it was something I only ordered at fancy restaurants, thinking it was way too complicated to attempt in my own kitchen. The first time I tried making scallop risotto, I was nervous – constantly stirring and wondering if I was doing it right.
But here’s the thing about risotto – it’s really just rice that needs a bit of patience and attention. Once you get the hang of adding broth and stirring, it becomes almost meditative. Adding perfectly seared scallops on top? Well, that’s how you turn a cozy bowl of rice into something that feels special enough for date night at home.
Ingredient Substitutions
For the seafood broth, vegetable or chicken stock can be used as alternatives, though this will alter the seafood flavor. To maintain the oceanic taste, add a small amount of fish sauce or clam juice to the substitute broth. Arborio rice can be replaced with carnaroli or vialone nano rice, which are other short-grain varieties suitable for risotto. These alternatives will provide a similar creamy texture. For a lower-carb option, cauliflower rice can be used, but cooking time and liquid amounts will need to be reduced significantly. Sea scallops can be substituted with bay scallops or even mushrooms for a vegetarian version. If using mushrooms, choose varieties with meaty textures like king oyster or portobello, and adjust cooking times accordingly. These substitutions allow for dietary flexibility while preserving the dish’s creamy, savory essence.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 45-50 g
- Fat: 50-60 g
- Carbohydrates: 70-80 g
Ingredients
For the risotto:
- 6 cups seafood broth (warmed for easier absorption)
- 1 tbsp extra virgin olive oil
- juice from 1 lemon
- 3/4 cup arborio rice (do not rinse, crucial for creaminess)
- 1 tbsp unsalted butter (Kerrygold is my favorite)
- 1/3 cup dry white wine
- 1 finely diced shallot
- 1/4 cup finely grated parmesan cheese
For the scallops:
- 2 tbsp extra virgin olive oil
- 1 tbsp unsalted butter
- 10 sea scallops (look for ‘dry’ scallops for better searing)
- zest from 1 lemon
For the vegetables and finishing:
- 2 tbsp fresh chives (minced, for garnish)
- 8 oz thin asparagus (trimmed)
For seasoning:
- freshly ground black pepper
- kosher salt
Step 1: Warm the Fish Stock
Begin by heating the fish stock in a medium saucepan over medium heat.
Once it’s warm, turn the heat to low to keep the stock warm without allowing it to simmer.
This will ensure the stock is ready to be gradually added to the rice later on.
Step 2: Sauté the Shallot and Prepare the Rice
In a separate medium saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
Add the finely diced shallot to the pan, season with a pinch of salt, and cook, stirring occasionally, until softened, about 1 minute.
Add the arborio rice to the pan, season with a bit more salt, and continue to cook while stirring occasionally.
Cook until the rice is coated with the oil and butter and releases a fragrant aroma, about 1 minute.
Step 3: Incorporate the White Wine
Pour the dry white wine into the saucepan with the rice and shallot mixture.
Stir constantly until the wine is completely absorbed into the rice, which should take about 1 minute.
This step enhances the flavor and starts the process of cooking the rice.
Step 4: Gradually Add the Stock
Begin adding the warm fish stock to the rice one ladle at a time, starting with about 1/4 cup.
Stir the rice continuously and allow each addition of stock to be completely absorbed before adding the next.
Gradually increase the amount added to 1/2 cup as the rice absorbs the liquid.
Continue this process until the rice reaches a tender and creamy consistency, approximately 18 minutes.
Monitor the amount of stock needed; you may have leftover stock or need to add a little water if you run out.
Step 5: Prepare the Asparagus
While the rice is cooking, trim the woody ends off the asparagus stalks and cut them into 3/4-inch pieces.
Set aside to add to the risotto once the rice has nearly finished cooking.
Step 6: Combine and Finish
Once the rice has achieved a creamy texture and the desired tenderness, gently stir in the prepared asparagus pieces.
Continue cooking for a few additional minutes until the asparagus is tender yet still bright green.
Adjust seasoning with salt to taste before serving your creamy, delicious asparagus risotto.
