Scallop Risotto Recipe

Name: Scallop Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 lb. sea scallops (beard removed); 1 cup arborio rice; 1 small onion chopped; 1/2 red pepper chopped; 3 cloves garlic chopped; 1/2 bottle white wine; 2 cups vegetable stock; 1/4 cup grated parmesian cheese; 1/4 cup sweet butter; 2 tablespoons olive oil; fresh basil chopped; salt & pepper to taste

Servings: persons

1 lb. sea scallops (beard removed)
1 cup arborio rice
1 small onion chopped
1/2 red pepper chopped
3 cloves garlic chopped
1/2 bottle white wine
2 cups vegetable stock
1/4 cup grated parmesian cheese
1/4 cup sweet butter
2 tablespoons olive oil
fresh basil chopped
salt & pepper to taste

1
Saute onion, red pepper, garlic and basil in butter until tender, add scallops saute quickly, about 2 minutes, place in bowl.
2
Add olive oil to the pan and saute arborio rice for about 2 minutes. Add 1/2 cup of white wine while continuing to stir.
3
Continue to stir & add 1/2 cup liquid as rice absorbs the liquids (20 minutes).
4
Add scallops & vegetables about 5 minutes before rice is finished.
5
Add parmesian cheese when rice is cooked. Stir well and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 lb. sea scallops (beard removed), 1 cup arborio rice, 1 small onion chopped, 1/2 red pepper chopped, and more.

Yes, 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.

Scallop Risotto

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