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Asparagus and Scallop Risotto

Asparagus Risotto with Pan Fried Scallops

This is another fantastic asparagus recipe from our friends at British Asparagus which combines a creamy risotto with two of our favourite things, local asparagus and scallops.

  • Feeds: 2
  • Time: 50 mins


  • 250g asparagus (chopped into thirds)
  • 50g butter
  • 2 shallots (chopped finely)
  • 1 garlic clove (crushed)
  • 200g arborio rice
  • 60ml white wine
  • 500ml hot fish or vegetable stock
  • 200g scallops
  • Finely grated rind of lemon
  • 2 tbsp chopped chives
  • A pinch of salt and freshly ground pepper
  • 50g grated parmesan


  1. To start, bring a pan of water to boil and briefly blanch the asparagus. Drain the asparagus and refresh in cold water then set to one side.
  2. Melt 30g of butter in a large pan, add the finely chopped shallots and garlic and cook gently until soft. This should take about five minutes.
  3. Add the rice and allow to cook, stirring for a minute or so then pour in the wine and allow to bubble.
  4. Add a ladleful of hot stock and stir until absorbed, keep going until all the stock is incorporated.
  5. 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.
  6. Heat 20g of 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.
  7. Meanwhile, add the lemon zest, chopped chives and seasoning to the risotto.
  8. Serve the risotto in wide bowls with the scallops on top and parmesan on the side, to sprinkle.