Prawn and scallop risotto
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 100g butterplus a knob
- 2 shallotsfinely chopped
- 450g risotto rice
- 750ml-1 litre fish or light chicken stockhot
- 350-400g raw peeled prawns
- 1 lemonzested and juiced
- 3 tbsp mascarpone
- 12 scallopsorange roe and side muscles removed
- 1 bunch chivesfinely chopped
- ½ bunch basilchopped
Nutrition:
- kcal844
- fat37.8g
- saturates24g
- carbs88g
- fibre2.3g
- protein36.7g
- salt1.8g
Method
step 1
Melt the butter in a large heavy-based pan and cook the shallot gently until soft but not coloured. Add the rice and stir until the grains are well coated in butter.
step 2
Add the hot stock gradually, about 200ml at a time, stirring each addition in well, until the rice is just tender, this will take about 20 minutes. How much stock you need will depend on the type of rice you use. Add the prawns when the rice is done but still al dente, then season and add the lemon zest and juice. Turn the prawns over so they cook on both sides, and when they’re done, add the mascarpone and fold it in.
step 3
Leave the risotto to sit for 5 minutes while you fry the scallops for a minute on each side in a knob of butter in a frying pan. Add these to the risotto and sprinkle with chopped chives and basil.
