Scallop & Leek Risotto

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A magical dish that's both fancy & easy!

Victoire
Victoire
171

6 minutes

Prep time

25 minutes

Cook time

601 cal.

Per serving

Ingredients

Utensils

Stovetop, Frying pan, Colander, Pot (small)

recipe

Scallops

Step 1

If using frozen scallops, defrost them beforehand.

Broth (vegetable)

Step 2

Keep the veggie stock hot in a small pot over low heat.

Leeks

Step 3

Trim the stem & leaves of the leeks. Slice the leeks into rings.

Leeks

Step 4

Rinse the leeks in a colander under running water.

Leeks

Step 5

Heat a dry pan over medium heat. Add the leeks & a pinch of salt. Cook, stirring for 2 min.

Broth (vegetable)

Step 6

Add a ladleful of stock. Cook, stirring for 2 min.

Rice (Arborio)

Step 7

Add the rice & stir until the stock is absorbed. Add another ladleful of stock & stir until it's absorbed. Continue this process.

Rice (Arborio)

Step 8

After 15-20 min, the rice should be cooked & creamy.

Parmesan (grated)
Butter (unsalted)

Step 9

Turn off the heat. Stir in the parmesan & butter. Season with salt & pepper.

Step 10

Cover the risotto to keep it warm.

Scallops
Butter (unsalted)

Step 11

Melt a dab of butter in a pan over medium-high heat. Add the scallops. Cook for 1-2 min on each side, or until cooked through.

Scallops
Rice (Arborio)

Step 12

Serve the scallops over the risotto. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy601 cal.
Fat21 g
Carbohydrates69 g
Protein32 g
Fiber3 g

On average, one serving of the recipe "Scallop & Leek Risotto" contains 601 Energy, 21 g of Fat, 69 g of Carbohydrates, 32 g of Protein, 3 g of Fiber.

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Scallop & Leek Risotto
Easy