Champagne Risotto With Scallops

Champagne Risotto With Scallops

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tablespoons butter - (¼ stick)

  • ¼

    cup chopped green onions

  • cup arborio rice (or medium-grain white rice)

  • 1

    cup dry Champagne

  • 1

    can low-salt chicken broth - (14½ oz) or more if needed

  • ½

    pound bay scallops

  • ¼

    cup freshly-grated Parmesan cheese

  • Salt to taste

  • Freshly-ground black pepper to taste


Melt butter in heavy medium saucepan over medium heat. Add onions; sauté 1 minute. Add rice; sauté 2 minutes. Add Champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes. Add 1 can broth; simmer until rice is almost tender, stirring often, about 15 minutes. Add scallops; simmer until scallops are cooked through and rice is tender but still firm to bite and mixture is creamy, adding more broth if too thick and stirring often, about 5 minutes. Stir in Parmesan. Season with salt and pepper. This recipe yields 2 servings.


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