Scallop Cream Risotto recipe - ingredients, nutrition and when to eat it
This risotto is made by slowly cooking rice in stock and cream, then serving it with scallops.
This risotto is made by slowly cooking rice in stock and cream, then serving it with scallops. The rice is soft and savory, while the scallops are pleasantly chewy. It’s a lovely choice for a leisurely lunch or a special dinner.
Seafood · 35 minutes to cook
Tips: Keep the stock warm and add it a little at a time so the rice cooks evenly.
Tips: Scallops can turn tough if overcooked, so add them back at the end and warm them briefly.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Rice — 80 g
- Pen Shell Scallops — 70 g
- Heavy Cream — 50 ml
- Seafood Stock — 300 ml
- Onion — 0.3 pc
- Butter — 1 Tbsp
- Olive Oil — 1 tsp
- Parmesan Cheese — 15 g
- White Wine — 30 ml
- Garlic — 1 clove
- Salt — 0.5 tsp
- Ground black pepper — 0.2 tsp