Scallop Risotto With Champagne

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Total Time
15 mins
40 mins

A fabulous starter dish.

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  1. Mince green onions, separating white parts and tops, set aside.
  2. Place broth in a small saucepan, bring a simmer, do not boil.
  3. Keep warm over low heat.
  4. Coat a large saucepan with cooking spray, and place over medium heat until hot.
  5. Add butter and white parts of onions, cook until tender.
  6. Add rice, and cook 3 minutes, stirring constantly.
  7. Add champagne, bring to a boil.
  8. Reduce heat and simmer, uncovered 5 minutes or until liquid is nearly absorbed.
  9. Add 1/2 cup warm broth, cook 5 minutes,stirring occasionally, until liquid is nearly absorbed.
  10. Add remaining broth, and cook 5 minutes or until liquid is nearly absorbed, stirring occasionally.
  11. Stir in onion tops, water, and scallops, cook an additional 5 minutes or until mixture is creamy.
  12. Rice will be slightly firm.
  13. Serve immediately.