Easy All in One Scallop and Asparagus Risotto

I love risotto but I hate the whole process of adding a ladel of stock at a time, this way is just as good as I tested both ways. I actually think this method tastes much better as the risotto has a better texture and it means it can now be a quick mid week meal with whatever you have in the fridge chucked in.


  • 1 leek, outer leaves removed and thinly sliced
  • Bunch of asparagus
  • 500ml vegetable stock
  • 1 pack queenie scallops
  • 50g butter
  • Seasoning to taste
  • Oil for frying, I used rapeseed


  1. Start by preparing the asparagus. Cut the tips off the stalk about 3cm long, set aside. Chop the stalks in about 1cm round discarding the dry ends.
  2. Heat 1 tbsp of oil in a wide sauté pan or wok ( you need a deep wide circumference pan for this to work).
  3. Add the leeks and asparagus stalks, cook over a medium heat for about 3 minutes or until they start to soften.
  4. Tip in the rice, give it a stir and toast for about 3 minutes. Add the stock. Stir and turn the heat down as far as it will go (simmer).
  5. Simmer for 20 minutes stirring occasionally until most of the stock has been absorbed by the rice.
  6. Meanwhile add half the butter to a small frying pan over a medium heat. Add the scallops and the reserved asparagus tips. Cook for 2 minutes. Then tip into the risotto pan.
  7. Simmer for another 3 minutes. Add a splash of water if it looks dry.
  8. Finally stir the remaining butter and serve. Enjoy 😊

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