Scallop Risotto Recipe

Name: Scallop Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium leek, sliced; 1 clove garlic, crushed; 1 1/2 cups (300g) arborio rice; 3/4 cup (185ml) dry white wine; 4 cups (1 litre) chicken stock, boiling; 150g (1 cup) shelled fresh peas; 12 medium (250g) scallops; 1 teaspoon grated lemon rind Safeway 4 ct For $5.00 thru 02/09; 125g block PHILADELPHIA Cream Cheese, softened; salt and pepper, to taste

Servings: persons

1 tablespoon olive oil
1 medium leek, sliced
1 clove garlic, crushed
1 1/2 cups (300g) arborio rice
3/4 cup (185ml) dry white wine
4 cups (1 litre) chicken stock, boiling
150g (1 cup) shelled fresh peas
12 medium (250g) scallops
1 teaspoon grated lemon rind Safeway 4 ct For $5.00 thru 02/09
125g block PHILADELPHIA Cream Cheese, softened
salt and pepper, to taste

1
Heat the oil in large saucepan and cook leek and garlic over medium heat for 5 minutes or until leek is soft.
2
Stir in the rice until well coated with oil.
3
Add the white wine and cook stirring until the liquid is absorbed.
4
Gradually add the hot stock in small quantities, stirring until most of the stock is absorbed before adding more.
5
Add peas, scallops and lemon rind to the pan cover and cook for 5 minutes, or until scallops are tender.
6
Gently stir through Philly* until melted and combined.
7
Season to taste and serve immediately.

818

kcal

Calories

Fat

Carbs

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.

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

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium leek, sliced, 1 clove garlic, crushed, 1 1/2 cups (300g) arborio rice, and more.

Yes, 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.

Scallop Risotto

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