Delicious Easy Risotto with Scallops Recipe

Guido Pedrelli
Guido Pedrelli
Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
Expertise: Italian cuisine, Pasta, Pizza, Pastry, Dessert

One of the yummiest Italian grains with one of the most delectable edible bivalves, this Risotto with Scallops recipe makes a great primo dish. But why choose scallops, in particular, for your risotto dish? Read on to find out.


Scallops: The Versatile Seafood

fresh scallops

There are a variety of edible scallops that are regularly harvested from the sea. The most common species is naturally tender and its flavor is delicate. Some species with orange or grey-pink shells may have more robust flavors though. But whichever type of scallops you use, they are quite versatile meats and can be great additions to any dish.


Easy Risotto with Scallops Recipe

As with all other Italian dishes, use of fresh ingredients is of the utmost importance. How to tell which ones are fresh? Choose those with a creamy to light greyish color. Also, take note of the smell. The less it smells, the fresher they are. Lastly, like other seafood, they tend to get bad quickly so make sure to cook and consume fresh scallops within 24 hours.


Risotto with Scallops

Risotto with scallops recipe

Have you ever thought making risotto with scallops? It is simply delicious and easy to make.
5 from 1 vote
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Course: Risotto
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 370kcal



  • On a pan fry the onion with a little butter and olive oil.
  • Cut the scallops into pieces and add to the onion.
  • Cook for a few minutes then add the rice and toast it. Pour in white wine and continue cooking, add a little at a time in the hot broth.
  • Stir and add salt, black pepper and marjoram and pecorino.
  • Serve the risotto with warm scallops in their shells.


If you ever want to make rice ahead of time because you don't have time use a rice cooker with risotto settings.
Calories: 370kcal | Carbohydrates: 56g | Protein: 16g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 922mg | Potassium: 290mg | Fiber: 1g | Sugar: 2g | Vitamin A: 290IU | Vitamin C: 0.5mg | Calcium: 77mg | Iron: 3.3mg
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Buon appetito!


3 Responses to “Delicious Easy Risotto with Scallops Recipe”

  1. Irena says:

    I like scallops in my baked seafood pasta and pizza, but when I tried risotto in scallops wow! it’s so tasty and yummy. Perfect! Thanks, nonna box.

  2. chris carlo says:

    We like our scallops less well done so we added them in the last broth dousing.

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