Best 7 Scallop And Asparagus Risotto Recipes

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Indulge in a culinary journey with our delectable Scallop and Asparagus Risotto, a symphony of flavors that will tantalize your taste buds. This exquisite dish combines the delicate sweetness of plump scallops with the vibrant crunch of fresh asparagus, all harmoniously blended in a creamy, indulgent risotto. Prepared with Arborio rice, the risotto achieves a perfectly balanced texture, with each grain absorbing the rich flavors of the seafood stock, white wine, and Parmesan cheese. As an added delight, a hint of lemon zest adds a refreshing touch, elevating this dish to a new level of sophistication.

Alongside the main recipe, our article also offers a treasure trove of additional risotto variations to suit every palate. Embark on a culinary adventure with our Creamy Mushroom Risotto, where earthy mushrooms mingle with a velvety sauce, or savor the hearty flavors of our Sausage and Spinach Risotto, where succulent sausage and tender spinach create a satisfying symphony of textures. For those seeking a vegetarian delight, our Roasted Butternut Squash Risotto offers a delightful balance of sweet and savory flavors, while our Seafood Risotto presents a medley of ocean treasures in a creamy embrace.

These risotto recipes are not merely meals; they are culinary masterpieces designed to elevate your dining experience. Each variation promises a unique journey for your taste buds, showcasing the versatility and boundless possibilities of this classic Italian dish. Whether you prefer the delicate elegance of scallops and asparagus, the earthy charm of mushrooms, the hearty satisfaction of sausage and spinach, the vibrant sweetness of butternut squash, or the oceanic symphony of seafood, our collection of risotto recipes guarantees an unforgettable culinary experience.

Let's cook with our recipes!

SEARED SCALLOPS AND ASPARAGUS RISOTTO



Seared Scallops and Asparagus Risotto image

Classic cheesy Italian risotto gets an update with fresh lemon juice, asparagus, and seared scallops.

Provided by Hy-Vee Seasons Magazine

Yield 4

Number Of Ingredients 13

1 lbs. of fresh asparagus
4 c. of Hy-Vee 33% less-sodium chicken broth
0.5 c. of Hy-Vee salted butter
0.5 c. of Hy-Vee Short Cuts chopped white onions
1.5 c. of Arborio rice
0.5 c. of dry white wine
0.5 c. of Hy-Vee shredded Parmesan cheese
1 tbsp. of Gustare Vita olive oil
1 lbs. of Fair Trade fresh sea scallops
0 Lemon zest
0 Lemon wedges
0 Hy-Vee salt
0 Hy-Vee ground black pepper

Steps:

  • 1. Cut asparagus spears lengthwise in half. Then, cut into 2-inch lengths. Cook asparagus, covered, in lightly salted boiling water for 2 minutes. Drain. Quickly chill in ice water; drain again and set aside.
  • 2. Bring broth to boiling in a 2-quart saucepan; reduce heat. Simmer, covered, while preparing risotto.
  • 3. Melt 1/4 cup butter in a 4-quart saucepan over medium heat. Add onions. Cook for 3 to 5 minutes or until onions are softened, stirring occasionally. Add rice to onions in saucepan; cook for 3 to 5 minutes or until rice is golden brown.
  • 4. Remove saucepan from heat; add wine. Return saucepan to heat and cook until wine evaporates. Carefully stir 1/2 cup hot broth into rice mixture. Cook over medium heat until liquid is absorbed, stirring frequently. Continue adding broth, 1/2 cup at a time, and stirring frequently until the broth is absorbed each time. Stir in remaining 1/4 cup butter, 1/2 cup cheese and asparagus; heat through.
  • 5. Heat oil in a heavy skillet over medium-high heat. Add scallops and sear about 4 minutes or until opaque, turning once halfway through.
  • 6. Divide risotto among four serving plates. Top with scallops. Garnish with lemon zest and additional Parmesan cheese, if desired. Squeeze lemon wedges over scallops before serving. Season scallops to taste with salt and black pepper.

Nutrition Facts : Calories 680, Fat 31g, SaturatedFat 17g, TransFat 1g, Cholesterol 100mg, Sodium 680mg, Carbohydrate 69g, Fiber 6g, Sugar 3g, Protein 30g

ITALIAN SHRIMP AND SCALLOP RISOTTO



Italian Shrimp and Scallop Risotto image

The secret to making a good seafood risotto is to use a high-quality fish stock and of course the freshest seafood you can find. Cook the shellfish and rice separately, as the rice needs more time. If you cook them together, the shellfish will overcook and get chewy.

Provided by tea

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 57m

Yield 4

Number Of Ingredients 16

3 tablespoons olive oil
3 cloves garlic, peeled
½ pound shelled sea scallops
½ pound uncooked medium shrimp, peeled and deveined
salt and ground black pepper to taste
1 pinch red pepper flakes
½ cup dry white wine
½ lemon, juiced
1 bunch fresh parsley, finely chopped
1 quart fish stock, or more as needed
2 tablespoons butter
1 tablespoon olive oil
1 shallot, finely chopped
1 (12 ounce) package Arborio rice
½ cup dry white wine
1 tablespoon extra-virgin olive oil

Steps:

  • Heat 3 tablespoons olive oil in a skillet over a medium heat. Add garlic; cook and stir until starting to sizzle, about 2 minutes. Stir in scallops and cook for 1 minute. Add shrimp and season with salt, pepper, and red pepper flakes. Cook over high heat until shrimp are pink, 3 to 5 minutes.
  • Pour 1/2 cup white wine into the skillet and let the alcohol evaporate. Scrape the bottom of the skillet to deglaze; cook until the liquid is reduced, 2 to 3 minutes. Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic. Cover the skillet to keep shellfish warm.
  • Pour fish stock into a saucepan over medium heat and bring to a simmer.
  • Melt butter in a skillet over low heat. Add 1 tablespoon olive oil and shallot. Cook until shallot is soft and translucent, but not brown, 3 to 5 minutes. Increase heat and add rice; cook until rice has absorbed the oil and butter and has a nutty aroma, stirring often, 1 to 2 minutes. Make sure not to burn the shallot and reduce heat if skillet gets too hot.
  • Pour 1/2 cup white wine into the skillet and stir until alcohol has evaporated. Add 1 ladleful of fish stock, stir, and cook until rice has absorbed the stock. Add another ladleful and repeat the process until the rice is tender, 15 to 18 minutes in total.
  • Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking. Stir and finish cooking all together, adding stock if needed. Remove from heat. Stir in remaining parsley and 1 tablespoon extra-virgin olive oil. Let risotto stand for 2 minutes before serving.

Nutrition Facts : Calories 702.8 calories, Carbohydrate 75.2 g, Cholesterol 125 mg, Fat 25.4 g, Fiber 2.3 g, Protein 31 g, SaturatedFat 6.5 g, Sodium 1059.1 mg, Sugar 1.4 g

SCALLOPS WITH ASPARAGUS



Scallops with Asparagus image

Categories     Shellfish     Vegetable     Sauté     Quick & Easy     Spring     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

1 lb medium asparagus
3 tablespoons olive oil
2 lb large sea scallops, tough ligament removed from side of each if attached
1/2 teaspoon black pepper
3/4 teaspoon salt
1/3 cup dry white wine
2 teaspoons white-wine vinegar
1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces

Steps:

  • Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
  • Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
  • Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.
  • Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)
  • Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.
  • Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
  • Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
  • Serve scallops topped with asparagus and sauce.

SCALLOP RISOTTO



Scallop Risotto image

Provided by Wanna Make This?

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 12

6 cups fish stock
3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 shallot, finely diced
Kosher salt and freshly ground black pepper
3/4 cup arborio rice
1/3 cup dry white wine
8 ounces pencil (thin) asparagus
1/4 cup finely grated Parmesan, plus more for serving
Zest and juice of 1 lemon
10 sea scallops, "foot" muscles removed, scallops patted dry
2 tablespoons chopped fresh chives

Steps:

  • Heat the stock in a medium saucepan over medium heat; lower the heat so the stock stays warm without simmering.
  • Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saucepan over medium heat. Add the shallot, season with salt and cook, stirring occasionally, until softened, about 1 minute. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated and fragrant, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
  • Ladle about 1/4 cup hot stock into the risotto and cook, stirring, until absorbed. Continue to add the stock in additions of about 1/4 cup, gradually working up to 1/2-cup additions, stirring until absorbed before adding more. Continue adding broth and stirring until the rice is tender and creamy, about 18 minutes. (You may have leftover stock, or may need to add a little water if you run out; this will depend on your rice.)
  • While the rice cooks, trim the woody end of the asparagus off and cut the stalks into 3/4-inch pieces.
  • Once the rice is cooked, remove the pan from the heat and stir in the asparagus, remaining 2 tablespoons butter, the Parmesan, lemon juice and lemon zest, stirring until the risotto is creamy. Add a splash of water to loosen, if necessary. Season with salt and pepper if needed.
  • Heat a medium nonstick skillet over high heat and add the remaining 2 tablespoons oil. Season the scallops with salt and pepper and add them to the skillet. Cook, undisturbed, until browned and crisp on the bottom, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Transfer to a plate.
  • Divide the risotto between bowls and top with the scallops; sprinkle with chives and more Parmesan.

RISOTTO WITH SCALLOPS & ASPARAGUS



Risotto With Scallops & Asparagus image

Make and share this Risotto With Scallops & Asparagus recipe from Food.com.

Provided by jeep chick

Categories     Short Grain Rice

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

3 cups water
1 1/4 cups low sodium chicken broth
2 teaspoons olive oil
1/2 red onion, finely chopped
1 1/3 cups arborio rice (or other short grain rice)
12 asparagus spears, cut diagonally into 1-inch pieces
1 1/4 lbs bay scallops or 1 1/4 lbs sea scallops, cut into fourths
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest, grated
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup asiago cheese, grated

Steps:

  • Bring water and broth to a boil in saucepan. Reduce heat and keep simmering.
  • Heat oil in nonstick saucepan and add onion. Reduce heat and saute 1 minute.
  • Add rice. Cook, stirring to coat, about 2 minutes. Add 1 cup of broth mixture; cook, stirring, until liquid is absorbed.
  • Add 1/2 cup of broth and asparagus. Cook, stirring, until the liquid is absorbed. Continue to add the broth, 1/2 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender. Total cooking time for the rice should be about 25-30 minutes.
  • Stir in scallops, lemon juice, lemon zest, salt and pepper. Cook until the scallops are opaque, the rice tender, and the liquid is absorbed, about 2 minutes.
  • Stir in the cheese and serve.

Nutrition Facts : Calories 412.9, Fat 4.2, SaturatedFat 0.7, Cholesterol 46.9, Sodium 698.5, Carbohydrate 60.8, Fiber 3.1, Sugar 1.4, Protein 30.9

SCALLOP AND ASPARAGUS RISOTTO



Scallop and Asparagus Risotto image

So Delicious!!! I found this recipe in a regional magazine called "Saltscapes" just love it!!

Provided by Chef mariajane

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb asparagus tips
1 lb scallops
6 tablespoons butter
4 cups chicken stock
1 tablespoon olive oil
1/2 cup shallot, diced
1 cup arborio rice
1 cup onion and herbs liquid seasoning
1 cup parmesan cheese, grated

Steps:

  • Blanch asparagus tips in boiling water for 2-3 minutes; set aside.
  • Remove beards from scallops and sauté scallops in1 tablespoons of the butter until caramelized (2-3 minutes). Set aside.
  • Heat chicken stock in a saucepan until warm.
  • Combine olive oil and 1 tablespoons of the butter in a large heavy bottomed pot. Sauté the shallots until soft. Add the rice, and cook stirring, for 2-3 minutes.
  • Add the liquid seasoning. Continue stirring until liquid reduces by half. Gradually add the chicken stock, one ladle at a time, stirring constantly, allow the stock to be absorbed before adding more. This process should be about 20 minutes.
  • Stir in the asparagus and scallops. Finish with the remaining 4 tablespoons butter and the cheese.

Nutrition Facts : Calories 671.2, Fat 31.7, SaturatedFat 16.8, Cholesterol 102.3, Sodium 1328.4, Carbohydrate 60.5, Fiber 3.8, Sugar 6.2, Protein 35.8

RISOTTO WITH WILD MUSHROOMS AND SCALLOPS



Risotto with Wild Mushrooms and Scallops image

Provided by Tyler Florence

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

Extra-virgin olive oil
1 1/2 pounds sea scallops, crescent-shaped muscles removed and discarded
Salt and freshly ground black pepper
1 onion, minced
2 garlic cloves, minced
1 pound assorted mushrooms, such as Portobello, crimini, and shiitake, stemmed
Leaves from handful fresh thyme sprigs
2 tablespoons chopped fresh flat-leaf parsley
2 bay leaves
2 cups Arborio rice
1/2 cup dry white wine, such as Pinot Grigio
8 cups canned chicken stock, heated
2 tablespoons butter
1/2 cup freshly grated Parmigiano-Reggiano
Fresh flat-leaf parsley, for garnish

Steps:

  • Place a large, deep skillet over medium-high heat and drizzle with a 2-count of oil. When the oil is hot, sprinkle the scallops with salt and pepper and brown well on both sides, about 2 minutes. Remove to a plate and cover to keep warm while you make the risotto.
  • Reduce the heat to medium. Drizzle in another 2-count of olive oil. Add the onion and garlic and cook, stirring, for 5 minutes until soft. Toss in the mushrooms and herbs and cook until the mushrooms lose their liquid and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir 2 minutes to coat with the oil; the grains will turn opaque. Season again. Stir in the wine and cook 1 minute to evaporate the alcohol.
  • Now pour in 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all of the liquid. Add another cup of stock. Continue in this way, stirring constantly and adding the stock 1 cup at a time, allowing the rice to absorb the liquid before adding more. (You may not need all of the stock; the risotto is done when it is slightly firm but creamy.) Fold in the scallops with the last cup of stock to warm them up. When the risotto is cooked, fold in the butter and cheese, and drizzle with a little more olive oil. Serve hot. Garnish with parsley.

Tips:

  • Use high-quality ingredients. Fresh scallops, tender asparagus, and flavorful Parmesan cheese will make all the difference in this dish.
  • Cook the scallops properly. Sear them quickly over high heat so that they're golden brown and cooked through but still tender and juicy.
  • Don't overcook the asparagus. It should be bright green and slightly tender-crisp.
  • Use a good quality risotto rice. Arborio or Carnaroli rice are both good choices.
  • Toast the rice in butter before adding the liquid. This will help it to absorb the flavors and cook evenly.
  • Add the liquid gradually, stirring constantly. This will help the rice to cook evenly and prevent it from becoming gummy.
  • Let the risotto rest for a few minutes before serving. This will help it to thicken and become creamy.

Conclusion:

Scallop and asparagus risotto is a delicious and elegant dish that's perfect for a special occasion. With its tender scallops,鮮嫩的扇貝, crisp asparagus, and creamy risotto, it's sure to impress your guests. So next time you're looking for a seafood dish that's both elegant and easy to make, give scallop and asparagus risotto a try.

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