Scallop Risotto With Champagne

Total Time
Prep 15 mins
Cook 40 mins

A fabulous starter dish.

Ingredients Nutrition


  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.


Most Helpful

I made this recipe for my birthday. I've never made risotto before and must admit to being intimidated by it. This recipe was easy to follow and the taste was excellent. I didn't have any regular champagne on hand, so I used a red spumanti. It worked fine

Elizabeth Fullerton December 25, 2001

YUM! The rice was a little more hard than I hoped but I just added a little more water at the end and boiled it a little longer and it turned out delicious. Thanks for the recipe!

loisdianne27 May 19, 2011

This was great!!! I was unsure of what the Champagne would do, as far as taste, to the risotto, but WOW!!!! This time I made it as a side dish, next time it will be a main dish.

Cul_de_sac_Barbie January 24, 2009

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