A luxurious yet accessible dish featuring a creamy risotto topped with perfectly seared scallops, combining rich textures and flavors that evoke comfort and warmth.
Creamy Parmesan Risotto with Seared Scallops
There’s something beautifully comforting about a well-made risotto, isn’t there? I remember rainy evenings at my grandmother’s house, watching as she stirred the pot, the gentle simmering filling the air with rich, savory notes. It feels like a warm hug on a chilly day. This Creamy Parmesan Risotto topped with perfectly seared scallops is a dish that embodies that feeling—a luxurious yet accessible meal that takes you somewhere special with every bite.
What makes this risotto truly special is the combination of the creamy texture, thanks to arborio rice slowly absorbing the broth, and the nutty finish from the Parmesan cheese. The seared scallops add a delightful contrast, with their crispy exterior giving way to tender, sweet meat. It’s a simple dish elevated to something extraordinary with just a bit of love and attention.
Ingredients
- 1 cup arborio rice (the key for that creamy texture)
- 4 cups chicken or vegetable broth (homemade if you can, but store-bought works too)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (or extra broth if you prefer not to use wine)
- 1/2 cup grated Parmesan cheese (plus more for serving)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 8 large scallops (fresh or thawed)
- Fresh parsley, for garnish (optional)
Feel free to swap white wine for broth if you want a non-alcoholic variation. And if you’re aiming for a vegan dish, you can easily use vegetable broth and a vegan cheese alternative.
Cooking Instructions
Start by warming the broth in a small pot on medium heat—this will keep it hot while you’re cooking the risotto. You’ll want to ladle in hot broth for the best results!
In a large skillet, heat the olive oil over medium heat. Toss in the chopped onion and cook until it’s softened and translucent, about 5 minutes. The aroma will start drifting your way, and that’s when the anticipation builds!
Add the minced garlic and cook for another minute, stirring to prevent it from browning. Here, you pair the onions’ sweet notes with garlic’s punch, creating a glorious aroma.
Now, add in the arborio rice and stir it around for a couple of minutes until it’s lightly toasted. You’ll notice the grains turning translucent. Gradually pour in the white wine, stirring continuously until it’s mostly absorbed. This is where the flavors start to intensify!
Once the wine is absorbed, start ladling in the warm broth, one cup at a time. Stir it gently and let each addition absorb before adding more. This process takes about 20-25 minutes. You’ll see the rice become creamy and al dente. Taste along the way to see if it needs a little more salt.
When the rice is cooked to your liking, remove it from heat and stir in the butter and Parmesan cheese until everything is nice and creamy. It’s like a cozy blanket for your taste buds!
While the risotto is resting, let’s talk scallops. In another pan, heat a splash of olive oil over high heat. Season the scallops lightly with salt and pepper. When the oil is shimmering hot, carefully place the scallops in the pan, leaving room in between them. Cook for about 2-3 minutes on each side until they develop a beautiful golden crust and are just opaque in the center.
Serving Suggestions
Serve your creamy risotto in shallow bowls, placing the scallops on top like little crown jewels. Sprinkle fresh parsley on top, and don’t forget an extra sprinkle of Parmesan for good measure! This dish pairs beautifully with a crisp green salad or some roasted asparagus on the side, balancing the creaminess with fresh, zesty flavors.
Tips and Variations
Want to twist it? Try adding mushrooms sautéed with the onions for an earthy flavor or toss in some peas or asparagus for a pop of color and crunch. If you’re looking for a vegan version, you can substitute the scallops with pan-seared mushrooms or cauliflower steaks. Love a bit of spice? A pinch of red pepper flakes adds warmth without overpowering the dish.
Q&A Section
Q: Can I make risotto ahead of time?
A: It’s best enjoyed fresh, but if you must prepare it in advance, you can cook it leaving it slightly underdone and warm it up later, adding a splash of broth as you go.
Q: What type of wine should I use?
A: A dry white like Sauvignon Blanc or Pinot Grigio works wonderfully and complements the dish’s richness.
Q: Can I use different cheese?
A: Absolutely! While Parmesan is classic, a Pecorino Romano or even a sharp cheddar could change the flavor profile nicely.
Q: Why are my scallops not browning?
A: Make sure your skillet is hot enough and that the scallops aren’t crowded in the pan. Have patience; they’ll develop that gorgeous crust.
Behind The Scenes
When I first set out to create this recipe, I was a bit intimidated by the idea of making risotto from scratch. I had a few trial-and-error moments where I added too much broth too quickly or overcooked the scallops. But with practice, I found that patience is key. The more I stirred and experimented with flavors, the more I fell in love with this dish!
Final Thoughts
This Creamy Parmesan Risotto with Seared Scallops is not just a meal; it’s a home for memories and dreams. It’s perfect for an intimate date night or when you want to impress friends at a gathering. Enjoy it with a glass of wine, warm bread, and perhaps a shared moment of laughter. I can’t wait to hear how yours turns out!
For the Risotto
- 1 cup arborio rice The key for that creamy texture
- 4 cups chicken or vegetable broth Homemade if you can, but store-bought works too
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine Or extra broth if you prefer not to use wine
- 1/2 cup grated Parmesan cheese Plus more for serving
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Seared Scallops
- 8 large scallops Fresh or thawed
- Fresh parsley, for garnish Optional
Preparation of Broth
Start by warming the broth in a small pot on medium heat—this will keep it hot while you’re cooking the risotto.
Cooking the Risotto
In a large skillet, heat the olive oil over medium heat. Toss in the chopped onion and cook until softened and translucent, about 5 minutes.
Add the minced garlic and cook for another minute, stirring to prevent it from browning.
Add in the arborio rice and stir it around for a couple of minutes until it’s lightly toasted.
Gradually pour in the white wine, stirring continuously until it’s mostly absorbed.
Once the wine is absorbed, start ladling in the warm broth, one cup at a time, stirring gently and allowing each addition to absorb before adding more. This process takes about 20-25 minutes.
When the rice is cooked to your liking, remove it from heat and stir in the butter and Parmesan cheese until everything is nice and creamy.
Seared Scallops
In another pan, heat a splash of olive oil over high heat. Season the scallops lightly with salt and pepper.
When the oil is shimmering hot, carefully place the scallops in the pan, leaving room in between them. Cook for about 2-3 minutes on each side until they develop a golden crust and are just opaque in the center.
Serving
Serve your creamy risotto in shallow bowls, placing the scallops on top. Sprinkle fresh parsley and an extra sprinkle of Parmesan for serving.
Serving: 1gCalories: 500kcalCarbohydrates: 63gProtein: 20gFat: 18gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 2g
Feel free to swap white wine for broth for a non-alcoholic variation. For a vegan dish, use vegetable broth and a vegan cheese alternative. Add mushrooms for an earthy flavor or peas for color.
