Scallop and Asparagus Risotto in Parmesan Baskets

by Zarina
Scallop and Asparagus Risotto in Parmesan Baskets

Decadent… velvety… just so lush… this one ticks all the boxes for the perfect special meal… how cool are these parmesan baskets, right? Believe me… they are effortless to make and look so impressive!

Garlic, shallots, and leeks are sautéed until soft, risotto rice and a splash of vermouth (or white wine) to reduce… I gradually added the chicken stock while the rice was cooking and quickly sautéed scallops in butter. Blanched asparagus tips are then mixed in with the scallops at the last minute, along with a little oat cream, a handful of parsley, grated parmesan, and some garlic chives from my garden. Finished with sea salt, freshly ground black pepper, a twist of chilli flakes, and a drizzle of good quality extra virgin olive oil.

Scallop and Asparagus Risotto in Parmesan Baskets

Scallop and Asparagus Risotto in Parmesan Baskets

Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 400g Risotto Rice
  • 300g Scallops
  • 450g Asparagus Tips cut 2” in length
  • 1½ lt Chicken Stock (or fish stock)
  • Olive oil
  • 4 tbsps Butter
  • 6 Garlic cloves crushed
  • 2 Echelon Shallots minced
  • 1 Leek chopped very fine
  • 200ml vermouth or dry white wine
  • 2 tbsps cream of choice (I used oat cream)
  • 50g Parmesan finely grated
  • Small handful parsley finely chopped
  • Sea Salt
  • Freshly ground black pepper
  • Chilli flakes to taste
  • GARNISH – Garlic chives or regular chives
  • 4 Small handfuls of parmesan finely grated


  1. Blanch, the cut asparagus for 1 minute in boiling water, scoop out with a slotted spoon and set it aside to drain on kitchen towels
  2. Heat a little oil and half the butter in a saucepan on medium-high heat, add the shallots, leeks and garlic and cook for about 5 minutes, often stirring until soft
  3. Add the rice and stir well until it is all coated with the oils
    Heat the stock in the microwave or another saucepan until boiling, put into a measuring jug ready to pour when needed
  4. Add the vermouth or wine and let it evaporate for a few minutes, then reduce the heat to a simmer and start adding the hot stock slowly
  5. Gradually add the stock 1 cup at a time until risotto is cooked. You may not need all the stock, so do not add too much too quickly
  6. Each time you add some stock, wait until all the liquid has absorbed before you add more
    While you are waiting for the rice to cook, fry the scallops in the remaining butter for 2–3 minutes on each side or until just cooked through
    Stir in the asparagus tips and the remaining stock and cook for a few more minutes. The rice should be cooked but still have a bit to it
    Stir in the cream, parsley, and scallops, cover, and leave for a minute or two to settle
    Finally, add the parmesan, taste, and season generously
    Mix well and serve immediately piping hot in the parmesan baskets
    Garnish with garlic chives and chilli flakes if desired
    Preheat the oven to 180°C
    Line an oven tray with baking paper and gently spread the parmesan out to make 4 circles making sure to leave space between each one
    I like to leave the ends of the circles thinner than the rest to give a prettier edge to the baskets.
    Bake in the oven until golden brown, about 5 minutes but keep a good watch on them to avoid them burning
    Remove the tray from the oven and work quickly (before they harden); using a spatula, lift each circle and place over a small turned over bowl or container, press down slightly (using a kitchen towel, so you don’t burn yourself) to get the desired shape.
    Let the wafers cool before removing and store in an airtight container until ready to use
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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