Fennel, Lemon And Scallop Risotto Recipe

Name: Fennel, Lemon And Scallop Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp olive oil; 2 None shallots, finely chopped; 1 cup Arborio rice; 1/2 cup dry white wine; 6 cups chicken stock, warmed; 2 1/2 tbsp butter; 1 bulb baby fennel, finely chopped, fronds reserved; 1 None lemon, zested; 2 tbsp fresh chives, finely chopped; 14 oz scallops, cleaned

Servings: persons

3 tbsp olive oil
2 None shallots, finely chopped
1 cup Arborio rice
1/2 cup dry white wine
6 cups chicken stock, warmed
2 1/2 tbsp butter
1 bulb baby fennel, finely chopped, fronds reserved
1 None lemon, zested
2 tbsp fresh chives, finely chopped
14 oz scallops, cleaned

1
Heat oil in a medium saucepan over medium heat. Cook shallots for 3-5 mins, until translucent. Add rice and stir to combine. Cook, stirring, for 1 min. Add white wine and cook until evaporated. Add 1 cup hot chicken stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 cup at a time, until rice is tender, about 20 mins.
2
Meanwhile, heat 1 tbsp butter in a frying pan over medium heat. Cook fennel for 5 mins, or until tender. Season. Stir fennel mixture into risotto along with lemon zest and chives.
3
Heat remaining butter in a separate large frying pan over medium heat. Working in batches, sear scallops for 1 min per side, or until just tender. Serve risotto topped with scallops and fennel fronds.

930

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tbsp olive oil, 2 None shallots, finely chopped, 1 cup Arborio rice, 1/2 cup dry white wine, and more.

Yes, Fennel, Lemon And Scallop Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fennel, Lemon And Scallop Risotto

How did you like this recipe?

Frequently Asked Questions