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asparagus risotto with scallops

Creamy Asparagus Risotto with Scallops

Delicious Creamy Asparagus Risotto with Scallops recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 47 minutes
Servings: 4 servings
Calories: 1375
Ingredients Method

Ingredients
  

For the risotto
  • 6.5 cups fish stock (I use Kitchen Basics for a deep, rich flavor)
  • 1.5 tbsp olive oil
  • 3.5 tbsp butter (I prefer Kerrygold unsalted butter for this)
  • 1 shallot
  • 1 clove garlic, minced
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 10 oz asparagus (trimmed and cut into 1-inch diagonal pieces)
  • 1/3 cup Parmesan
  • 1 lemon zest
  • 1 lemon juice
  • salt
  • pepper
For the scallops
  • 12 scallops (patted dry with a paper towel for a better sear)
  • 2 tbsp olive oil (I like Bertolli extra light for high-heat searing)
  • 2 tbsp chives
  • 1 tbsp fresh parsley, chopped
  • salt
  • pepper

Method
 

  1. Trim the asparagus and cut into 1-inch diagonal pieces, then set aside. Mince the garlic, finely dice the shallot, zest the lemon, juice the lemon, and chop the fresh parsley and chives. Pat the scallops completely dry with paper towels—this is crucial for achieving a golden crust when searing. Pour the fish stock into a pot and bring it to a gentle simmer over medium heat; keep it warm throughout the cooking process.
  2. Heat 1.5 tablespoons olive oil and 1 tablespoon butter in a large pot over medium heat. Add the diced shallot with a pinch of salt and cook for about 1 minute until softened and fragrant. Add the arborio rice and stir constantly for 1 minute to lightly toast the grains—this toasting helps the rice maintain its structure while developing deeper flavor. Pour in the white wine and stir continuously for about 1 minute until the liquid is nearly absorbed. I like to toast the rice this way because it adds a subtle nutty flavor that enhances the delicate taste of the scallops.
  3. Begin adding the warm stock from Step 1 about 1/4 cup at a time, stirring frequently. Wait until each addition is mostly absorbed before adding more stock—this gradual process, which takes about 18 minutes total, allows the rice to release its starches and create the signature creamy texture of risotto. Stir regularly but not constantly; you're looking for a gentle, rhythmic stirring that encourages creaminess without breaking down the rice grains. Toward the end of cooking, taste the rice; it should be tender but still have a slight firmness (al dente) when you bite it.
  4. Remove the risotto from heat and immediately stir in the asparagus pieces from Step 1, the remaining 2.5 tablespoons butter, the Parmesan cheese, lemon zest, and lemon juice. The residual heat will gently warm the asparagus while keeping it slightly crisp. Season with salt and pepper to taste. I find that finishing with lemon juice and zest gives the risotto a beautiful brightness that perfectly complements the richness of both the butter and the scallops.
  5. While the risotto is finishing (during Step 4), heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it just begins to shimmer. Season the patted-dry scallops from Step 1 with salt and pepper on both sides. Carefully place them in the hot oil and resist the urge to move them—let them sit undisturbed for 2 to 3 minutes per side to develop a beautiful golden crust. The scallops will release naturally when they're ready to flip. Each side should take about the same time and will be opaque and tender when cooked through.
  6. Divide the creamy asparagus risotto from Step 4 among serving bowls or plates. Arrange 2 seared scallops from Step 5 on top of each portion. Garnish with the chopped chives and fresh parsley from Step 1. Add a final sprinkle of Parmesan if desired, and serve immediately while the risotto is creamy and the scallops are still warm.