Australian Champagne and Scallop Risotto Recipe

Name: Australian Champagne and Scallop Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce butter; 1 leek, finely sliced; 2 garlic cloves, crushed; 2 cups arborio rice; 1 cup champagne or 1 cup white wine; 3 ½ cups chicken stock, boiling; 2 cups milk, heated until just boiling; 1 tablespoon finely chopped fresh thyme leave; ¼ cup freshly snipped chives; ½ teaspoon finely grated lemon rind; 16 fresh scallops, cleaned; ¼ cup shredded parmesan cheese; black pepper, to taste; 2 tablespoons sliced almonds, toasted and slightly crushed

Servings: persons

1 ounce butter
1 leek, finely sliced
2 garlic cloves, crushed
2 cups arborio rice
1 cup champagne or 1 cup white wine
3 ½ cups chicken stock, boiling
2 cups milk, heated until just boiling
1 tablespoon finely chopped fresh thyme leave
¼ cup freshly snipped chives
½ teaspoon finely grated lemon rind
16 fresh scallops, cleaned
¼ cup shredded parmesan cheese
black pepper, to taste
2 tablespoons sliced almonds, toasted and slightly crushed

1
Heat butter in a saucepan, add leek and garlic, cook until soft.
2
Add rice, stir for 1 minute or until the rice is toasted.
3
Add champagne, all at once and cook, stirring until absorbed.
4
Add stock 1 cup at a time, stirring constantly over low heat until all the liquid is absorbed before adding more stock.
5
Continue until all the stock is absorbed.
6
Add hot milk, 1 cup at a time until absorbed and rice is tender.
7
Stir through thyme, chives, lemon rind, and parmesan.
8
Add scallops and cook until scallops are just milky white.
9
Season with black pepper to taste and serve topped with flaked almonds.

1052

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ounce butter, 1 leek, finely sliced, 2 garlic cloves, crushed, 2 cups arborio rice, and more.

Yes, Australian Champagne and Scallop Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Australian Champagne and Scallop Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions