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Overhead shoot of a plate with risotto and seared scallops
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5 from 5 votes

Scallop Mushroom Risotto

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 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Servings: 2 people
Calories: 809kcal


  • 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


  • 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.


Calories: 809kcal | Carbohydrates: 99g | Protein: 27g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 78mg | Sodium: 3166mg | Potassium: 746mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2272IU | Vitamin C: 9mg | Calcium: 93mg | Iron: 5mg