Scallop & Leek Risotto

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A magical dish that's both fancy & easy!

Victoire
Victoire
309

6 minutes

Prep time

25 minutes

Cook time

601 cal.

Per serving

Ingredients

Utensils

Stovetop, Frying pan, Colander, Pot (small), Knife

recipe

Scallops (frozen)

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.

Arborio rice

Step 7

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

Arborio rice

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 (frozen)
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 (frozen)
Arborio rice

Step 12

Serve the scallops over the risotto. Enjoy!

Nutrition facts

View nutritional information

Energy601 cal.
Fat21 g
Carbohydrates69 g
Protein32 g
Fiber3 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

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