Scallop and Asparagus Risotto with Lemon Zest

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Creamy arborio rice infused with fresh scallops and asparagus, finished with bright lemon zest for a sophisticated yet simple seafood centerpiece. This italian-inspired seafood ready in about 50 minutes pairs tablespoons olive oil, finely diced shallot, arborio rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tablespoons olive oil
• 1/2 cup, finely diced shallot
• 1 cup arborio rice
• 1/2 cup dry white wine
• 4 cups, warmed seafood stock
• 1 pound, patted dry sea scallops
• 1 bunch, trimmed and cut into 1-inch pieces asparagus
• 2 tablespoons unsalted butter
• 1/2 cup, grated parmesan cheese
• 1 tablespoon lemon zest
• to taste salt
• to taste black pepper
• 2 tablespoons, chopped fresh chives

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add 1/2 cup finely diced shallot and cook for 3-4 minutes until softened and translucent, stirring frequently.
2. Step 2: Add 1 cup arborio rice and stir to coat in oil, cooking for 1 minute until rice edges turn translucent.
3. Step 3: Pour in 1/2 cup dry white wine and cook, stirring constantly, until mostly absorbed (2 minutes).
4. Step 4: Add 4 cups warmed seafood stock, one ladle (1/2 cup) at a time, stirring constantly after each addition until absorbed before adding more; cook for 18-20 minutes until rice is creamy and al dente.
5. Step 5: While risotto cooks, heat 1/4 teaspoon olive oil in a skillet over medium-high heat. Add 1 pound sea scallops and cook for 2-3 minutes per side until golden brown; set aside.
6. Step 6: Add 1 bunch asparagus (trimmed and cut into 1-inch pieces) to risotto and cook for 3-4 minutes until tender-crisp. Stir in 2 tablespoons unsalted butter, 1/2 cup grated parmesan, 1 tablespoon lemon zest, and salt and pepper to taste.
7. Step 7: Gently fold in cooked scallops and cook for 1 minute to heat through, then remove from heat and stir in 2 tablespoons fresh chopped chives.