Celebrate British asparagus season with a delicious creamy risotto that combines tender asparagus spears with juicy pan fried scallops. An elegant dish for lunch or date night.

Asparagus & Scallop Risotto
(© British Asparagus)
Asparagus & Scallop Risotto
Print Recipe
Nutrition Facts
Asparagus risotto with pan fried scallops
Amount Per Serving
Calories 789 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 17g106%
Trans Fat 1g
Cholesterol 95mg32%
Sodium 1980mg86%
Potassium 687mg20%
Carbohydrates 97g32%
Fiber 7g29%
Sugar 7g8%
Protein 31g62%
Vitamin A 2434IU49%
Vitamin C 15mg18%
Calcium 362mg36%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

Asparagus risotto with pan fried scallops

A perfect date night dish
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: British
Servings: 2
Calories: 789kcal


  • Saucepan
  • Frying pan


  • 250 g British asparagus spears trimmed and cut into thirds
  • 50 g butter
  • 2 echalion shallots chopped finely
  • 1 garlic clove
  • 200 g arborio rice
  • 60 ml white wine
  • 500 ml hot fish or vegetable stock
  • 200 g scallops patted dry and seasoned
  • Finely grated rind of a lemon
  • 2 tbsp chopped chives
  • 50 g Parmesan cheese
  • Sea salt and black pepper


  • To start, bring a saucepan of water to boil and briefly blanch the asparagus. Drain the asparagus and refresh in cold water, set to one side.
  • Melt the butter in a large pan. Add the chopped echalion and garlic and cook gently until soft, for about five minutes.
  • Add the rice and allow to cook, stirring for a minute or so, then pour in the wine and allow to bubble.
  • Add a ladleful of hot stock and stir until absorbed, keep going until all the stock is incorporated.
  • When the risotto is almost ready, add the asparagus and give it a stir. Put a lid on, turn the heat off and let it rest.
  • Heat the butter in a frying pan and when foaming, put the scallops in the pan and allow to cook for a couple of minutes until they are nicely browned. Turn them over and cook on the other side.
  • Meanwhile add the lemon zest, chopped chives and seasoning to the risotto.
  • Serve the risotto in wide bowls with the scallops on top and the Parmesan on the side to sprinkle as desired.


Calories: 789kcal | Carbohydrates: 97g | Protein: 31g | Fat: 28g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1980mg | Potassium: 687mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2434IU | Vitamin C: 15mg | Calcium: 362mg | Iron: 8mg

Recipe courtesy of British Asparagus


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Last update on 2021-05-15 / Affiliate links / Images from Amazon Product Advertising API

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