Creamy Asparagus Risotto with Seared Scallops — Spring Seafood Dish

Imagine a spoonful of perfectly cooked risotto: creamy, rich, and bright with lemon, studded with tender roasted asparagus, and topped with golden, seared scallops that are crisp outside and silky inside. This Creamy Risotto with Asparagus and Seared Scallops is elegant enough for guests yet straightforward enough for a weeknight dinner when you want something special.

What is the secret to the best risotto?

The best risotto comes down to patience, consistent heat, and quality ingredients. Stirring while you gradually add hot broth encourages the rice to release starch and develop the luxuriously creamy texture risotto is known for. Keep the heat at a level where the liquid simmers steadily—too hot will cook the liquid off too fast and too low will leave the rice undercooked. Finally, use freshly grated Parmigiano Reggiano or a high-quality Parmesan for the most flavorful finish.

What is the best rice for risotto?

Arborio rice is the most common and reliable choice: it’s easy to source and forgiving in the pan. If you can find Carnaroli or Vialone Nano, they are excellent too—these Italian medium-grain varieties are starchy and absorb liquid while releasing enough starch to create a creamy consistency. Regular long-grain rice won’t produce the same texture, so stick to risotto rice for best results.

Ingredients for Creamy Risotto with Asparagus and Seared Scallops

• 1/2 pound asparagus, roasted and cut into 2-inch pieces
• Olive oil, for drizzling
• 2 cups Arborio rice
• 6 cups vegetable or chicken broth, warmed to a simmer
• 1/2 cup dry white wine
• 1/2 yellow onion, finely chopped
• 5 tablespoons unsalted butter, divided
• 3/4 cup freshly grated Parmigiano Reggiano cheese
• Juice of 1/2 lemon
• Zest of 1/2 lemon
• 1/2 teaspoon kosher salt, plus a pinch for scallops and asparagus
• 1/4 teaspoon freshly ground black pepper
• 1 pound large dry sea scallops, patted dry
• 1 tablespoon olive oil for searing
• Lemon wedges for serving

Note: Freshly grated Parmigiano Reggiano adds the best flavor. If unavailable, freshly grated domestic Parmesan will suffice.

Suggested kitchen equipment for making this risotto

Use a large, wide skillet or Dutch oven for cooking the risotto so you have room to stir and add broth. Keep the broth warm in a small saucepan on another burner. For searing scallops, a heavy-bottomed stainless steel skillet or a good nonstick pan works best to achieve a deep golden crust.

How to make lemon Parmesan risotto

Before you begin, have all ingredients prepped and the broth warming on low. Preheat the oven to 400°F for the asparagus.

Toss asparagus spears with a little olive oil and a pinch of kosher salt. Roast on a baking sheet until tender—about 20 minutes for medium-thick spears, or 8–12 minutes for thin ones. Cut into 2-inch pieces and set aside.

Over medium (or medium-low on very powerful burners), melt 2 tablespoons of butter in a heavy, wide pan. Add the chopped onion and cook until translucent, about 4 minutes—do not brown. Add the Arborio rice and stir for about 1 minute so each grain is coated in butter and onion.

Pour in the white wine and let it reduce until nearly evaporated, about 3 minutes. Then add 1/2 cup of simmering broth and stir until almost absorbed. Continue adding the warm broth in 1/2-cup increments, stirring frequently and waiting until each addition is mostly absorbed before adding the next. This process lets the rice release its starch and creates a creamy texture. The risotto will take about 18–22 minutes to become tender yet slightly al dente.

When the rice is nearly done (about five minutes before finishing), preheat the skillet for the scallops. Stir into the risotto the remaining 2 tablespoons of butter, the roasted asparagus, lemon juice, lemon zest, and the grated Parmigiano Reggiano. Gently combine until the risotto is creamy and cohesive. Season to taste with salt and pepper.

How to perfectly pan-sear scallops

Heat a skillet until very hot, then add 1 tablespoon of olive oil, coating the pan. Place the scallops in the pan without crowding them so they sear rather than steam. Sprinkle with a pinch of kosher salt. Sear undisturbed for about 2 minutes—when they release easily and have a deep golden crust, flip them. Add 1 tablespoon butter and sear another 1.5–2 minutes until cooked through but still tender.

How to serve Creamy Risotto with Asparagus and Seared Scallops

Aim to finish the risotto and scallops at the same time. Spoon the risotto into shallow bowls, top with the seared scallops, finish with extra grated Parmigiano Reggiano and a squeeze of fresh lemon. Serve immediately while hot and creamy. This pairs beautifully with a simple green salad or grilled romaine for a light starter.

Frequently asked questions, tips, and substitutes

If you make this, please leave a comment and rating to help others find it — thank you!

All content and photographs ©Claudia’s Table and claudiastable.com

Creamy Risotto with Asparagus and Seared Scallops

Ana Coronado

December 6, 2023

A luscious lemon-Parmesan risotto finished with roasted asparagus and pan-seared scallops for an impressive, restaurant-style meal at home.

Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Course Appetizer, Dinner

Cuisine American, Italian, Mediterranean

Servings 4

Calories 827 kcal

Equipment

• 1 Dutch oven or heavy-bottom pan for risotto
• 1 large skillet for scallops
• 1 saucepan (2 quart) to keep broth warm
• 1 baking sheet for asparagus

Ingredients

Roasted asparagus

• 1/2 pound asparagus, roasted and cut into 2-inch pieces
• Olive oil, drizzle

Risotto

• 2 cups Arborio rice
• 6 cups vegetable or chicken broth, warmed
• 1/2 cup dry white wine
• 1/2 yellow onion, finely chopped
• 3/4 cup freshly grated Parmigiano Reggiano
• 5 tablespoons unsalted butter, divided
• Juice and zest of 1/2 lemon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper

Pan seared scallops

• 1 pound dry sea scallops, patted dry
• 1 tablespoon olive oil
• Lemon wedges for serving

Instructions

Warm broth

1. Heat the broth to a gentle simmer and keep it warm on low heat.

Roast asparagus

1. Preheat oven to 400°F.
2. Toss asparagus with olive oil and a pinch of kosher salt and roast until tender. Chop into 2-inch pieces and set aside.

Creamy Parmesan Risotto

1. Over medium heat, melt 2 tablespoons butter in a wide pan. Sauté onion until translucent, about 4 minutes.
2. Add rice and stir for 1 minute to coat; do not toast. Add wine and let it mostly evaporate, about 3 minutes.
3. Add warm broth in 1/2-cup increments, stirring frequently and waiting until each addition is mostly absorbed before adding more. Continue until rice is creamy and tender, 18–22 minutes total.
4. Stir in remaining butter, roasted asparagus, lemon juice and zest, and grated Parmigiano Reggiano. Season to taste with salt and pepper.

Pan-sear scallops

1. Preheat a skillet until very hot, add oil, and place scallops without crowding. Sear 2 minutes until a deep golden crust forms, flip, add 1 tablespoon butter, and cook another 1.5–2 minutes.

Serve

1. Spoon risotto into shallow bowls, top with scallops, finish with extra grated cheese and a squeeze of lemon. Serve immediately.

Notes

This recipe serves 4 as a main dish and 6–8 as a first course.

Nutrition

Serving: 1

Calories: 827 kcal

Nutritional information is a guide and may vary.

All content and photographs ©Claudia’s Table and claudiastable.com

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