Scallop Mushroom Risotto

Overhead shoot of a plate with risotto and seared scallops

5 from 5 votes

Scallop Mushroom Risotto with spinach and a touch of parmesan, a delicious dinner for 2 that is healthy and so easy to make too. It might look like a restaurant-style dish, but making it at home takes less than 30 minutes, and it's less expensive too. A great romantic meal for Valentine's Day too, this mushroom risotto with seared scallops is such a treat!

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 809kcal

Author: Daniela Apostol

Ingredients

1 cup risotto rice (arborio rice)
2 cups chopped white mushrooms
½ cup fresh spinach
1 onion
4 cups vegetable stock/broth
3 tablespoon butter
2 tablespoon olive oil
2 cloves of garlic
2 tablespoon grated parmesan
½ teaspoon salt
¼ teaspoon ground black pepper
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.

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