Go Back

Creamy Mushroom Risotto with Seared Scallops

A luxurious and comforting dish featuring creamy risotto combined with perfectly seared scallops and earthy mushrooms.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Risotto
  • 1 cup arborio rice Creamy rice variety used for risotto
  • 3 cups vegetable broth Can substitute with chicken broth
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup fresh mushrooms, sliced Button or cremini mushrooms recommended
  • 1/2 cup heavy cream For creaminess
  • 1/2 cup freshly grated Parmesan cheese Optional, for added flavor
  • 2 tablespoons olive oil For sautéing
  • to taste salt and pepper For seasoning
For the Scallops
  • 8-10 large scallops Fresh or thawed
  • to taste salt and pepper
For Garnish
  • to taste fresh parsley, chopped For garnish

Method
 

Preparation
  1. Prepare all ingredients by chopping and measuring them out.
Cooking Risotto
  1. In a large skillet, heat olive oil over medium heat and sauté the chopped onion until translucent, about 3-4 minutes.
  2. Add minced garlic and sauté for an additional minute.
  3. Add sliced mushrooms and cook until softened and browned, approximately 5 minutes.
  4. Stir in arborio rice to coat with oils, and toast for 1-2 minutes while stirring.
  5. Add vegetable broth one ladle at a time, allowing rice to absorb before adding more until creamy and al dente, about 15-18 minutes.
  6. Stir in heavy cream and Parmesan cheese, seasoning with salt and pepper to taste.
Cooking Scallops
  1. In a separate pan, heat olive oil over medium-high heat. Season scallops with salt and pepper and sear for 2-3 minutes on each side until golden brown.
Serving
  1. Spoon the risotto onto plates, top with seared scallops and a sprinkle of chopped parsley before serving.

Notes

Feel free to substitute mushrooms with spinach or asparagus. To store, cool before sealing in an airtight container; it lasts up to 3 days in the fridge and can be frozen for a month. Reheat with a splash of broth or water.