Gorgonzola Risotto with Isle of Man Queen Scallops


Servers 4


  • 50g butter
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 100g shitake mushrooms, chopped
  • 300g Arborio risotto rice
  • 200ml white wine
  • 500ml mushroom or vegetable stock
  • 16 Isle of Man Queen Scallops, seasoned
  • 1 tbsp olive oil
  • 50g mixed wild mushrooms
  • 1 small courgette, finely sliced
  • 220g Gorgonzola piccante
  • zest of ½ lemon
  • salt and cracked black pepper


Melt butter in a pan and sweat onion and garlic until soft. Add shitake mushrooms and cook for 2 minutes.

Add rice and stir until grains turn translucent. Stir in wine. Slowly add stock, stirring continuously.

In a separate pan, fry scallops in oil for 1-2 minutes a side until cooked through. Add mushrooms and courgette for 2 minutes until crisp. Keep warm.

Stir 180g Gorgonzola and lemon zest through the risotto. Season and serve with scallops, courgette, wild mushrooms and Gorgonzola.

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Gorgonzola Risotto with Isle of Man Queen Scallops
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