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Close-up of creamy parmesan risotto with lemon butter scallops on a light wood board.

Parmesan Risotto Topped With Lemon Butter Scallops

Creamy Parmesan risotto paired perfectly with succulent lemon butter scallops. A restaurant-quality dish you can easily make at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Risotto:
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 cup Arborio rice
  • 1/2 cup dry white grape juice
  • 4 cups chicken broth, heated
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp butter
  • Salt and pepper to taste
Lemon Butter Scallops:
  • 1 lb sea scallops, patted dry
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 2 tbsp lemon juice
  • 1 tbsp chopped fresh parsley
  • Salt and pepper to taste

Method
 

  1. Heat olive oil in a saucepan, add onion, and cook until softened.
  2. Add Arborio rice and cook, stirring constantly, for 1 minute.
  3. Pour in white grape juice and cook until absorbed.
  4. Add hot chicken broth 1 cup at a time, stirring until absorbed. Repeat until rice is creamy and al dente.
  5. Stir in Parmesan cheese and butter. Season with salt and pepper.
  6. Melt butter in a skillet, add scallops, and cook until golden brown.
  7. Add garlic and cook until fragrant.
  8. Stir in lemon juice and parsley. Season with salt and pepper.
  9. Spoon risotto into bowls.
  10. Top with lemon butter scallops.
  11. Serve immediately.

Notes

For a richer flavor, use homemade chicken broth. Adjust lemon juice to taste.