Scallop risotto with truffle oil

Scallop risotto with truffle oil

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  • 0:05 Prep
  • 0:30 Cook
  • 4 Servings
  • Capable cooks

Featured in
Scallops, Nutrition information


  • 4 cups (1 litre) fish stock or water
  • 20g butter
  • 1 1/2 tablespoons olive oil
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 1 1/2 cups (330g) arborio rice
  • 1 cup (250ml) sparkling white wine
  • 2 bunches asparagus, thinly sliced diagonally
  • 200g scallops
  • 1 tablespoon black truffle oil (see note)
  • Chervil leaves, to serve


  • Step 1
    Bring the stock or water to the boil in a saucepan. Reduce heat and keep at a gentle simmer. Heat butter and 1 tablespoonful of the oil in a heavy-based saucepan over medium heat. Add onion and garlic and cook for 5 minutes or until soft. Add the rice and stir for 2 minutes or until grains appear slightly glassy. Add the wine to the rice and stir continuously until liquid is completely absorbed. Gradually add the stock, stirring continuously, allowing the liquid to absorb before adding more. Cook for 20 minutes or until the rice is tender yet firm to the bite and risotto is creamy. Add the asparagus and cook, stirring, for 1-2 minutes or until bright green and tender crisp.
  • Step 2
    Meanwhile, heat remaining oil in a frying pan over high heat. Add the scallops and cook for 1 minute each side until golden or cooked to your liking. Remove from heat.
  • Step 3
    Spoon risotto among serving bowls. Top with scallops and drizzle with truffle oil. Sprinkle with chervil and serve immediately.

  • Low sugar


  • 2277 kj


  • 18g

    Fat Total

  • 5g

    Saturated Fat

  • 3g


  • 18g


  • 37mg


  • 1119.39mg


  • 4g

    Carbs (sugar)

  • 70g

    Carbs (total)

All nutrition values are per serve


Black truffle oil is available from delicatessens and providores.

  • Author: Sarah Hobbs
  • Image credit: Ben Dearnley
  • Publication: Notebook:



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