Gin & Lime Scallop Risotto Recipe

If you’re looking for a dish that’s bursting with fresh, vibrant flavors and a little bit of unexpected flair, you’ve got to try my Gin & Lime Scallop Risotto Recipe. It combines creamy, perfectly cooked risotto with the bright zing of lime and the botanical notes of gin — all topped off with succulent, seared scallops. Trust me, this recipe is a total game-changer for dinner parties or anytime you want to impress without hours in the kitchen.

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Ingredients You’ll Need

This Gin & Lime Scallop Risotto Recipe relies on a few fresh, simple ingredients that complement each other beautifully. When shopping, look for the freshest scallops you can find and a quality gin with botanical notes to really enhance the flavor.

• Olive oil: A good-quality extra virgin olive oil adds richness and helps cook the aromatics.
• Small onion: Diced fine for a subtle sweetness that strengthens the base of the risotto.
• Thai chilis: I remove the seeds and mince them to add just the right spicy kick without overpowering the flavors.
• Garlic cloves: Minced fresh garlic amps up the savory goodness.
• Risotto rice: Arborio or Carnaroli work best to achieve that signature creamy texture.
• Limes: Fresh lime juice and zest make the dish bright and refreshing—don’t skip them!
• Gin: Choose a gin you enjoy drinking since its botanicals will shine through the risotto.
• Tonic water: Adds a subtle sweetness and effervescence that pairs surprisingly well with the lime and gin.
• Chicken or veggie stock: Homemade or store-bought, keep this warm as you slowly cook the rice.
• Greek yogurt: Stirred in at the end for creaminess with a slight tang.
• Grated Parmesan: Adds umami depth and melds everything together.
• Fresh mint: Chopped mint adds a cooling herbal note that’s lovely with the lime.
• Small cucumber: Thinly sliced for freshness and crunch as a side or garnish.
• Scallops: Fresh, dry-packed scallops give you that golden crust when seared.
• Crispy onions or shallots: For texture and a bit of indulgent crunch topping.

Variations

One of my favorite things about this Gin & Lime Scallop Risotto Recipe is how easy it is to make it your own. I often tweak the heat or swap herbs depending on the season or who’s joining me for dinner.

• Mild Version: For a gentler flavor, I sometimes skip the Thai chilis or use just one mild pepper instead.
• Herb Switch-Up: Basil or cilantro can replace mint if that’s what you have on hand or prefer a different flavor profile.
• Vegetarian Adaptation: Use vegetable stock and skip the scallops, or swap in sautéed mushrooms for a meaty, satisfying alternative.
• Extra Citrus zing: Add a bit of lime zest right on top when serving for an extra zesty burst.

How to Make Gin & Lime Scallop Risotto Recipe

Step 1: Sweating the aromatics

Start by gently cooking the diced onion and minced Thai chilis in olive oil over medium heat. Take your time here—about 10 minutes—to let those flavors soften and mingle without browning. This step builds the flavor base your risotto needs to shine.

Step 2: Toasting the rice and adding the lime and gin

Add the risotto rice to the pan and stir it around for about 5 minutes to coat the grains in oil. You’ll notice the rice becomes slightly translucent at the edges—that’s exactly what you want. Then, squeeze in the juice of one lime and pour in the gin. Stir well, scraping any browned bits off the bottom with a wooden spoon; those little bits are flavor gold! Let it cook for around 2 minutes to evaporate the alcohol and deepen the flavor.

Step 3: The tonic and slow cooking

Pour in the tonic water next and give it a good stir. This is an unusual but clever way to add complexity and a subtle sweetness. Now comes the classic risotto patience part: progressively add warm stock about a cup at a time, stirring frequently. It usually takes around 30 minutes for the rice to become creamy and tender. If you run low on stock but the rice isn’t done yet, don’t panic—just keep adding warm water.

Step 4: Finishing with yogurt, cheese, and mint

Once the risotto is beautifully tender, take it off the heat and stir in Greek yogurt, Parmesan, and freshly chopped mint. This makes the dish creamy and fresh at the same time. Taste and season with salt and pepper as needed—it’s key to get your seasoning just right here since all those layers of flavor deserve balance.

Step 5: Searing the scallops

While the risotto finishes, heat a skillet until very hot and sear your scallops for 1-2 minutes per side. You want a golden-brown crust with a tender, juicy center. Resist the urge to crowd the pan—work in batches if needed. This step adds that restaurant-worthy touch to your dish.

Step 6: Serve and garnish

Spoon the creamy risotto onto plates, top with the seared scallops, and finish with a few lime wedges, thin cucumber slices, crispy shallots or onions, and extra mint leaves. The texture contrast and pops of brightness make every bite exciting.

How to Serve Gin & Lime Scallop Risotto Recipe

Garnishes

I personally love topping this dish with extra fresh mint leaves and a sprinkle of crispy fried shallots or onions for crunch. A few lime wedges on the side are a must to add a final squeeze of freshness right before eating. These simple touches elevate the flavor and presentation.

Side Dishes

To keep things fresh and light, I often pair this risotto with a crisp cucumber salad or a simple green vegetable like steamed asparagus or sautéed snap peas. You want sides that complement the brightness without competing with the rich, creamy risotto.

Creative Ways to Present

For dinner parties, I like to serve this risotto in shallow bowls with scallops arranged in a circle atop the risotto. Then I scatter mint leaves and crispy shallots over it and add a lime wedge on the rim. It’s simple but looks polished and inviting every time.

Make Ahead and Storage

Storing Leftovers

If you have any leftover risotto, store it in an airtight container in the fridge for up to 2 days. I recommend storing the scallops separately if you can, so they don’t overcook or become rubbery when reheated.

Freezing

I don’t usually freeze this risotto because the texture can change when thawed, especially with the dairy and fresh herbs involved. If you want to try, freeze the risotto without toppings in a freezer-safe container and thaw overnight in the fridge before reheating gently.

Reheating

To reheat leftover risotto, add a splash of water or stock to loosen it up and warm it gently on the stovetop, stirring continuously until creamy again. Reheat scallops quickly in a hot pan but be careful not to overcook them—they’ll get rubbery.

FAQs

Final Thoughts

When I first tried this Gin & Lime Scallop Risotto Recipe, I was hooked immediately—the balance of fresh lime, herbal mint, and the unexpected brightness from gin made this risotto stand out from all the others I’ve cooked. It’s cozy enough for a weeknight, yet elegant enough to serve to guests without stress. I can’t recommend it enough if you want to wow with something just a little different but totally delicious. Give it a shot—you’ll probably be making it again sooner than you think!

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