Creamy Scallop And Mushroom Risotto Recipe

Name: Creamy Scallop And Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound bay or sea scallops, cut into pieces; 2 tablespoons butter; 1 shallot, minced; 4 ounces portobello mushrooms, chopped; 1 1/2 cups Arborio rice; 1/4 teaspoon saffron threads; 1 (8-ounce) bottle clam juice; 2 1/2 to 3 cups fish broth or chicken broth, heated; 3 ounces cream cheese, cut into chunks; Salt; Freshly ground black pepper

Servings: persons

1 pound bay or sea scallops, cut into pieces
2 tablespoons butter
1 shallot, minced
4 ounces portobello mushrooms, chopped
1 1/2 cups Arborio rice
1/4 teaspoon saffron threads
1 (8-ounce) bottle clam juice
2 1/2 to 3 cups fish broth or chicken broth, heated
3 ounces cream cheese, cut into chunks
Salt
Freshly ground black pepper

1
Saute scallops in butter over medium-high heat in a saucepan or Dutch oven 3 to 5 minutes or until cooked through. Remove scallops from pan, and set aside. Place shallots and mushrooms into pan; cook, stirring constantly, 3 to 5 minutes or until tender.
2
Add rice, and stir until well-coated and translucent, about 1 to 2 minutes. Stir in saffron threads and clam juice; reduce heat to maintain a simmer. Cook uncovered, stirring constantly. When liquid is nearly absorbed, stir in the hot broth, 1 cup at a time, stirring frequently, until each addition has been absorbed. (The entire process should take 20 to 25 minutes.)
3
Stir in cream cheese, and cook just until cheese has blended. Stir in scallops, and simmer until heated through. Season with salt and pepper to taste.

482

kcal

Calories

Fat

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 11 ingredients. The key ingredients include: 1 pound bay or sea scallops, cut into pieces, 2 tablespoons butter, 1 shallot, minced, 4 ounces portobello mushrooms, chopped, and more.

Yes, Creamy Scallop And Mushroom 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!

Creamy Scallop And Mushroom Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions