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5 from 1 vote
Overhead shoot of a plate with risotto and seared scallops
Scallop Mushroom Risotto
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins

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!

Course: Main Course
Cuisine: Italian
Keyword: Valentine's Day meals for 2
Servings: 2 people
Calories: 809 kcal
Author: Daniela Apostol
  • 1 cup risotto rice (arborio rice)
  • 2 cups chopped white mushrooms
  • 1/2 cup fresh spinach
  • 1 onion
  • 4 cups vegetable stock/broth
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 2 cloves of garlic
  • 2 tbsp grated parmesan
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 cup scallops
  1. 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.

  2. Peel and chop the garlic, and add it to the mushrooms.

  3. Leave to cook until all the liquid has been absorbed and the mushrooms are light brown.

  4. Remove from the pan and set aside.

  5. 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.

  6. Leave to fry on a low to medium heat until golden.

  7. Add the rice and stir for 30 seconds until the rice is translucent.

  8. 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.

  9. The spinach can be thrown in now too, this wilts quickly, so no need to cook it for long.

  10. 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.

  11. Meanwhile, melt the remaining butter and olive oil, and arrange the scallops in the pan.

  12. Cook on both sides until golden brown and cooked through.

  13. Add the parmesan and seared scalloped to the risotto and serve immediately.

Nutrition Facts
Scallop Mushroom Risotto
Amount Per Serving
Calories 809 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 14g70%
Cholesterol 78mg26%
Sodium 3166mg132%
Potassium 746mg21%
Carbohydrates 99g33%
Fiber 5g20%
Sugar 8g9%
Protein 27g54%
Vitamin A 2272IU45%
Vitamin C 9mg11%
Calcium 93mg9%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.