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5 from 3 votes

Mushroom Risotto with Scallops

Savory Mushroom with Risotto is a creamy risotto with juicy perfectly seared scallops marinated in garlic and fresh herbs - it's delicious!
Prep Time10 minutes
Cook Time40 minutes
Course: Dinner, Lunch
Cuisine: Italian
Servings: 6
Calories: 555kcal
Author: Britney


  • Frying Pan


  • 4 cups Chicken Stock , or vegetable broth
  • 1 lb Sea Scallops
  • 4 tbsps Salted Butter
  • 3 tbsps Olive Oil
  • 2 tsps Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Parsley , fresh
  • ½ Yellow Onion , diced
  • 4 cloves Garlic , diced
  • 2 cups Mushrooms , sliced
  • 1 tbsp Thyme , fresh
  • 1 tbsp Rosemary , fresh
  • 2 cups Arborio Rice
  • 2 cups Dry White Wine
  • ½ cup Parmesan
  • ¼ cup Milk
  • 1 Lemon , zested and juiced
  • Salt and Pepper


  • Add chicken broth to a large saucepan over low heat.
  • Pat the scallops dry and then add onion powder, garlic powder, parsley, and salt and black pepper.
  • In a large skillet, warm olive oil and 2 tbsps of butter over medium-high heat. Place in the skillet and sear on each side for about 3-4 minutes, until golden brown.
  • Remove the scallops from the skillet and add remaining butter. Reduce to medium heat. Saute onions and season with salt and pepper. Then add diced garlic and continue to cook for 2-3 minutes, then add mushrooms and add a pinch of salt. Continue to cook until fragrant, about another 3 minutes. Remove mushrooms and set aside.
  • Add a little more olive oil into the pan and then add arborio rice, fresh thyme leaves and rosemary. Slightly toast the arborio rice until it becomes translucent, then reduce the heat to low and begin adding the warmed broth, one cup of the broth at a time. Constantly stir until broth is absorbed then add another cup of the broth and repeat until all of the broth is used. Then add in white wine, one cup at a time.
  • Once all of the liquid is absorbed, remove from the heat and milk and stir. Taste for salt and pepper and add accordingly. Grate in fresh parmesan cheese, a squeeze of lemon juice, and about a tablespoon lemon zest. Then add mushrooms and scallops back in. Top with a little more lemon zest and parmesan.


  • Be sure to pat the scallops dry with paper towels to ensure that they will brown when seared. Any moisture will prevent the scallops from browning. This is the key to getting the perfect scallops!
  • A major key to this recipe is to use a deep skillet non-stick pan. I used my new Calphalon Premier Nonstick Cookware which was ideal for this recipe! 
  • Stir the risotto constantly so that it does not burn. 
  • Do not overcook the risotto, it should only be cooked until al dente.


Calories: 555kcal | Carbohydrates: 71g | Protein: 22g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 798mg | Potassium: 631mg | Fiber: 4g | Sugar: 6g | Vitamin A: 370IU | Vitamin C: 13mg | Calcium: 166mg | Iron: 7mg