Mushroom Risotto is one of my favorite meals. Creamy arborio rice with scallops on top makes for a great dinner or date night!
For this mushroom risotto recipe you'll need: arborio rice, mushrooms, asparagus, scallops, white wine, butter, lemon juice, chicken stock and parmesan cheese.
Sautee mushrooms in a very hot skillet until browned. Use the same skillet to sauté asparagus then set the veggies to the side.
Sweat onion and oil in a pan, add arborio rice and toast in the pan. Add small amounts of chicken stock while stirring constantly.
Cooking the risotto on low heat and stirring continuously is key to getting that creamy risotto everyone craves.
Add in parmesan, lemon juice and butter at the end, just before serving Mushroom Risotto. Sear scallops at the last minute and add them to the top. See recipe below for full directions.
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