Scallop & King Prawn Risotto Recipe

Name: Scallop & King Prawn Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Large banana shallots finely sliced; 3 Cloves of garlic peeled, crushed and finely diced; 2 Large knobs of butter; 3 cups Alborio/Carnaroli rice; 1 Small glass of white wine; 2 pints Good quality fish stock; 6-10 Scallops roughly chopped; 6-10 Raw shelled king prawns; 1 handful Green beans finely chopped; 1/2 Lemon- the zest; 1 handful Fennel tops; 1 Extra knob of butter to finish; Extra freshly ground black pepper; Drizzle of extra virgin olive oil

Servings: persons

2 Large banana shallots finely sliced
3 Cloves of garlic peeled, crushed and finely diced
2 Large knobs of butter
3 cups Alborio/Carnaroli rice
1 Small glass of white wine
2 pints Good quality fish stock
6-10 Scallops roughly chopped
6-10 Raw shelled king prawns
1 handful Green beans finely chopped
1/2 Lemon- the zest
1 handful Fennel tops
1 Extra knob of butter to finish
Extra freshly ground black pepper
Drizzle of extra virgin olive oil

1
Begin making your risotto by adding your finely chopped shallots and garlic in a large pan along with your butter and gently cook over a low heat for 4-5 minutes until the shallots are soft and translucent.
2
Next add in the rice and thoroughly stir so all the rice is coated in the butter. Stir for a minute or so and then add in the white wine, increasing the heat slightly and continuing to stir. From here gradually begin to add in the stock, stirring the whole time while the rice absorbs the liquid (this takes some arm work). Once all the stock has been used up and the rice still has a slight bite to it you can then add in the scallops, king prawns and chopped green beans. Grate in the zest and check for seasoning adding any further salt or pepper now. Just before serving sprinkle in the fennel tops along with a knob of butter for added gloss and serve immediately.

1099

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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

You need 14 ingredients. The key ingredients include: 2 Large banana shallots finely sliced, 3 Cloves of garlic peeled, crushed and finely diced, 2 Large knobs of butter, 3 cups Alborio/Carnaroli rice, and more.

Yes, Scallop & King Prawn 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.

That's it — enjoy your meal!

Scallop & King Prawn Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions