How many servings does this recipe make?

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

What ingredients do I need for Fennel, Lemon And Scallop Risotto?

You need 10 ingredients. The key ingredients include: 3 tbsp olive oil, 2 None shallots, finely chopped, 1 cup Arborio rice, 1/2 cup dry white wine, and more.

Is Fennel, Lemon And Scallop Risotto suitable as seafood?

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

How do I store leftover Fennel, Lemon And Scallop Risotto?

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

Fennel, Lemon And Scallop Risotto Recipe

Name: Fennel, Lemon And Scallop Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp olive oil; 2 None shallots, finely chopped; 1 cup Arborio rice; 1/2 cup dry white wine; 6 cups chicken stock, warmed; 2 1/2 tbsp butter; 1 bulb baby fennel, finely chopped, fronds reserved; 1 None lemon, zested; 2 tbsp fresh chives, finely chopped; 14 oz scallops, cleaned

Try this homemade Fennel, Lemon And Scallop Risotto recipe the whole family will love. Made with olive oil, shallots, Arborio rice and white wine. Easy …

This Fennel, Lemon And Scallop Risotto relies on simple, everyday ingredients such as olive oil, arborio rice, dry white wine and chicken stock, warmed. It comes together quickly and makes 4 servings, at about 930 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

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.

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

My Personal Notes

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Fennel, Lemon And Scallop Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

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