parmesan risotto recipe

Simple lemon butter scallops served over my favorite risotto recipe made with shallots, garlic, Parmesan cheese, and a little white wine.

Lemon Butter Scallops Over Parmesan Risotto Recipe

sea scallops,

chicken

Arborio rice

white wine

cheese

shallot, minced

garlic

olive oil

parsley,

Salt and pepper

unsalted butter

fresh parsley, minced

juice of half a lemon, squeezed

Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Add shallot and garlic. Simmer until softened, 1-2 minutes.

Add risotto and stir for 1 minute. Add the white wine and simmer for an additional minute. Add warm chicken broth to the pan ½ cup at a time, stirring after each addition. Allow risotto to absorb most of the broth before each addition. Continue until soft and creamy, about 25-30 minutes. Note, the chicken broth will absorb in about 1-2 minutes after each addition.

Season with salt and pepper and stir in Parmesan cheese and 2 tablespoons chopped fresh parsley. Divide and transfer to bowls when ready to serve.

For the risotto

While risotto is cooking, pat scallops dry and season with salt and pepper. Mince the parsley and set aside. Add 1 tablespoon of olive oil (affiliate link) to a 12 inch cast iron skillet and bring to high heat.

Once skillet is hot, add the scallops to the pan and sear for 2 minutes per side or until golden brown on the top and bottom.

Remove scallops from the skillet and set on a plate. Add the butter, lemon and fresh parsley to the skillet, stirring occasionally until fully melted.

Return the scallops to the skillet and cook for an additional 1-2 minutes per side. Divide scallops and serve over risotto in a bowl and drizzle with extra lemon butter sauce as desired. Sprinkle with fresh parsley and serve immediately.

For the scallops

Sounds great - can’t wait to give it a shot!

I have made this recipe twice. My husband and I love it! I had never made risotto before and it was delicious. This will be my go to scallop recipe from now on. Anxious to try the bacon wrapped scallops now.

I made this recipe last night.  Used jumbo shrimp and added mushrooms.  Excellent!!!  I will add this to my favorites list!

I made this tonight and it was amazing! It was my first time making risotto and it turned out perfectly. So did the scallops. I will definitely be making this wonderful recipe again. Thank you so much!

Savory, delicious and super flavorful. Soy glazed salmon piled over miso-flavored risotto packed with shiitake mushrooms. Made with simple ingredients and ready in about 40 minutes. A perfect dish to transform your dinner into a next-level flavor bomb!

Japanese Style Risotto with Seared Salmon

olive oil (divided)

shiitakes

soy sauce

brown onion (finely chopped)

celery (finely diced)

garlic (minced)

rice (like sushi rice

dry white wine (or sake)

chicken broth

tbsp white miso paste

black pepper (for serving)

chives (for serving)

sesame seeds (for serving)

dry white wine

brown sugar

salmon fillets

seasoning

We start by marinating the salmon fillets. In a shallow dish, combine soy sauce, white wine and brown sugar. Add salmon fillets, coat both sides. Set aside to marinate.

chopping

In the meantime, tear the shiitakes into small pieces, finely dice the celery stalk, mince the garlic and finely chop the onion.

sautéing

Heat 1 tablespoon oil over high in a heavy bottomed pot or skillet. Add shiitakes and cook until they release their moisture. Add 1 tablespoon oil and cook until they start to brown. Stir in soy sauce and cook for 1 minute more. Remove from skillet.

cooking

Reduce heat to medium low and add 1 tablespoon oil. Then add the celery, onion and garlic. Cook for 2 minutes until fragrant. Add rice and toast for 1 minute. Deglaze with white wine, simmer for 2 minutes while scraping up the brown bits from the bottom of the skillet using a wooden spoon.

simmering

Add 2 ladles chicken broth at a time, stirring frequently, until the broth has been almost completely absorbed before adding the next 2 ladles. Cook until the rice is almost al dente, about 15 minutes. It&#39;s possible that you don&#39;t need to use up all of the broth. Stir in shiitakes. Dissolve miso with 2 tablespoons hot broth and add to risotto. Simmer about 5 minutes until the risotto is ready, add more broth if needed.

searing

In the meantime, prepare the salmon. Heat oil and butter over medium high in a nonstick skillet. Add salmon and sear 4 minutes per side.

serving

Serve salmon over risotto, top with black pepper, chives and sesame seeds. Enjoy!

What an incredible dish! Definitely one I'll be adding to my rotation.

This was incredible. I made it for my mom tonight and didn’t make any changes at all to the recipe. The risotto took around 45 minutes. She declared it “the best thing I’ve ever made”.

This was absolutely fabulous! Made it with crimini as that’s what I had on hand. Seared the salmon in a hot pan and it was delicious. Served with some sautéed green beans with sesame oil and seeds on top of all. Thank you!

Great week night meal!  Easy to make, simple ingredients and loved by my whole family!  Second time ai make this…this recipe is a keeper😋

I love the ingredients in this dish. I made the mistake of forgetting to remove the mushrooms and so needed a couple more cups of broth. My biggest struggle is with searing the salmon. I hear its best to make sure your pan is nice and hot (med-high) and I had 5-6 oz portions. I did this and after 2 minutes when I flipped the salmon it was burnt. I turned it down and then took it off after a few minutes and it was raw on the inside. I don't know what I am doing wrong? The salmon had been out at room temp marinading for about a half hour. Any suggestions?

Second time making this tonight and and was delicious. Used Crimini mushrooms instead of shiitake. Easy to make but labour intensive as all risottos are. Impressive enough for guests.

I made this recipe tonight. My husband loved it! I substituted gluten free tamari for the soy sauce. Used Lundberg Arborio rice. It takes a little longer to cook. I marinated the salmon as directed , but opted to put it in the oven instead of pan frying. It was skin on and I didn’t want to risk it sticking to a pan, as I don’t have non stick. I used parchment paper with oil and baked it at 350. Came out fine. I served it with some baby bok Choy that I cut at the base to separate, washed and sautéed with oil, garlic, a splash of leftover chicken broth, a splash of tamari and a squirt of sriracha. I really enjoyed the shiitake risotto. Would make again. Thanks for the idea!

It was ok. Salmon was not very flavorful so we made an additional soy based sauce for it. The rice was ok but this is was not a “flavor bomb” as described in the post.

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Japanese Style Risotto with Seared ...

Top 2 parmesan risotto recipe recipes from across the web

The most viewed parmesan risotto recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Lemon Butter Scallops Over Parmesan...

Japanese Style Risotto with Seared ...

The most viewed parmesan risotto recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine