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White Truffle Scallops and Risotto

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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35 minutes
Serves 4 people

1 litre fish stock or water

20g butter

1 1/2 tbsp Mr.Hugh’s Garlic Infused Rapeseed Oil (Buy Now)

1 onion, finely chopped

330g Risotto Rice

250ml sparkling white wine

2 bunches asparagus, thinly sliced diagonally

200g scallops

1 tbsp Mr.Hugh's White Truffle Infused Oil (Buy Now)

Parsley leaves, to serve


To create this tasty dish, you’ll need to begin by bringing the stock/water to the boil in a saucepan, then reduce heat and keep at a gentle simmer.

Add the 20g portion of butter and 1 tbsp of Mr.Hugh’s Garlic Infused Oil over a medium heat, adding the onion to cook for approximately 5 minutes, until soft.

Now add the risotto rice and stir for around 2 minutes until grains appear slightly glassy.

Add the wine to the rice and stir continuously until it’s completely absorbed. Gradually add the stock you’ve been simmering and stir continuously, allowing the liquid to absorb before adding more.

Cook for 20 minutes or until the rice is tender yet firm to the bite and risotto is creamy. Add the asparagus and cook, stirring, for around 1-2 minutes or until bright green and tender.

Meanwhile heat the remaining Garlic Oil in a frying pan over high heat, add the scallops and cook for 1 minute each side until golden. Once done, remove from heat.

Spoon the risotto into serving bowls, top with scallops and drizzle with Mr.Hugh’s White Truffle Oil. Sprinkle with parsely and serve immediately.

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