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Asparagus risotto with scallops

Course Main Course


  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 350 g risotto rice unwashed
  • 1 onion halved and finely sliced
  • 1.2 L chicken or vegetable stock
  • 150 mL white wine
  • 500 g asparagus
  • Ground nutmeg
  • Sea salt and pepper
  • 1 tablespoon butter
  • 2 tablespoon grated parmesan
  • 1 extra tablespoon olive oil
  • 8 scallops trimmed
  • 1 tablespoon grated
  • lemon rind


  • Heat the oil and butter in a heavy saucepan and cook the onion for 10 minutes until soft.
  • Add the rice and stir to coat the rice in the butter.
  • Add the wine and stir well cooking until the volume reduces by half.
  • Start adding the stock a ladleful at a time, stirring, over medium heat.
  • Add more stock to keep the rice wet and allow it to slowly absorb the liquid. Cut off the woody ends of the asparagus and finely chop all of them.
  • Cook the chopped asparagus in simmering water until tender.
  • Drain and cool under cold running water.
  • When the rice is just cooked, add the drained chopped asparagus, nutmeg, salt and pepper and fold through.
  • Beat in the butter and cheese, cover and rest off the heat.
  • Heat the remaining olive oil and sear the scallops for 3 minutes on one side and briefly on the other.
  • Divide the risotto between four warm dinner plates and arrange the scallops, ¬†scatter with sea salt, pepper and grated lemon rind.
Keyword fish, main course, risotto