Scallop Mushroom Risotto
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
2 people
-
Calories
809 kcal
-
Course
Main Course
-
Cuisine
Italian
Scallop Mushroom Risotto
Description
The Scallop Mushroom Risotto begins by cooking mushrooms and garlic in butter until golden and their liquid is absorbed, then setting them aside. Onions are sautéed in butter and olive oil until golden before arborio rice joins the pan to toast slightly. The cooked mushrooms and fresh spinach are added back as vegetable broth is ladled in gradually with constant stirring, allowing the starch to release and create a creamy texture. Scallops are incorporated last to cook through gently.
The resulting risotto is silky with tender rice grains enveloped in a rich, buttery sauce. The mushrooms provide a deep, savory depth, while the scallops contribute a mild seafood sweetness and delicate texture. Fresh spinach adds a subtle green freshness and color contrast.
This risotto makes a satisfying main course or a refined side dish. Serve immediately to appreciate its creamy consistency. A final sprinkle of Parmesan heightens umami and richness.
Ingredients
- 1 cup risotto rice (arborio rice)
- 2 cups white mushroom chopped
- ½ cup spinach fresh
- 1 onion
- 4 cups vegetable stock or broth
- 3 tablespoon butter
- 2 tablespoon olive oil
- 2 garlic cloves
- 2 tablespoon Parmesan Cheese grated
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
- 1 cup scallops
Instructions
- Melt a tablespoon of butter in a pan, add the mushrooms with a pinch of salt, and leave to cook until they start to release liquid.
- Peel and chop the garlic, and add it to the mushrooms.
- Leave to cook until all the liquid has been absorbed and the mushrooms are light brown.
- Remove from the pan and set aside.
- Add another tablespoon of butter and one of olive oil to the same pan, then peel and chop the onion and add it to the pan.
- Leave to fry on a low to medium heat until golden.
- Add the rice and stir for 30 seconds until the rice is translucent.
- Add the mushrooms back to the pan, and then add one ladleful of the broth at a time, stirring continuously until there is about one ladle left.
- The spinach can be thrown in now too, this wilts quickly, so no need to cook it for long.
- Pour in the remaining broth, stir well, season to taste with salt and pepper, then remove the pan from the heat, cover with a lid, and set aside for 5 minutes for the rice to become ever creamier.
- Meanwhile, melt the remaining butter and olive oil, and arrange the scallops in the pan.
- Cook on both sides until golden brown and cooked through.
- Add the parmesan and seared scalloped to the risotto and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 809 kcal
% Daily Value*
| Calories | 809kcal | 40% |
| Carbohydrates | 99g | 33% |
| Protein | 27g | 54% |
| Fat | 34g | 52% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 78mg | 26% |
| Sodium | 3166mg | 132% |
| Potassium | 746mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 2272IU | 45% |
| Vitamin C | 9mg | 10% |
| Calcium | 93mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
