Eat like royalty with this rich risotto.


  • 1 tbsp cooking oil

  • 1/2 onion, diced

  • 2 cloves of garlic, crushed

  • 1 cup arborio rice

  • 2 cups vegetable stock, warmed and infused with 1tsp saffron

  • 2 cups white wine

  • 4 sticks asparagus, roughly chopped

  • 1⁄2 cup zucchini, roughly chopped

  • Salt and pepper to season

  • 1 tbsp butter

  • 12 scallops

  • 1 bunch chives

  • 1 bunch parsley

  • Juice of 1 lemon


  • 1.

    In a hot pan heat oil and sauté onions until translucent. Add garlic and then the rice and cook for approximately 2 minutes or until toasted. Add half of the stock, 1 ladle at a time, simmering and stirring until the liquid is absorbed before adding another.  Then add the wine slowly so that the rice can absorb all of the moisture. Continue simmering on low heat and stirring constantly for 10-15 minutes, adding the rest of the stock slowly to prevent the pan from drying up completely as the rice cooks.

  • 2.

    Add the asparagus and zucchini to the risotto mixture and cook until tender. Season risotto with salt and pepper.

  • 3.

    In a hot pan add butter and cook the scallops for 90 seconds on each side. Add them to the risotto.

  • 4.

    To plate, top with chopped herbs and a squeeze of lemon juice.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 758kj
  • Fat Total 15g
  • Saturated Fat 4g
  • Protein 28g
  • Carbohydrate 101g
  • Sugar 6g
  • Sodium 1939mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings