Ingredients
Recipe for 4 people.
 300 g Arborio rice |
 2 cloves of garlic |
 12 scallops |
 1 onion |
 100 g peas |
 10 cl dry white wine |
 80 cl vegetable broth |
 Salt and pepper to taste |
 50 g butter |
 Olive oil (for cooking) |
Utensils
 Sauté pan |
 Knife |
 Frying pan |
 Wooden spoon |
 Olive oil |
 Measuring cup |
| Garlic press |
Risotto spoon |
 Plate |
 Bowl for serving |
Preparation step by step
Total time: 45 minutes
Preparation time: 20 minutes
Cooking time: 25 minutes
STEP 1: Prepare all the necessary ingredients: chop the onion and garlic, and weigh the Arborio rice.
STEP 2: In a sauté pan, heat a knob of butter and a bit of olive oil over low heat.
STEP 3: Add the chopped onion and garlic, and sauté gently until they become translucent.
STEP 4: Stir in the Arborio rice in the sauté pan and mix for a few minutes to coat it well in the fat.
STEP 5: Pour in the white wine and let it evaporate completely while stirring regularly.
STEP 6: Gradually add the hot vegetable broth while stirring constantly to release the starch from the rice.
STEP 7: When the rice is al dente, stir in the peas and mix well.
STEP 8: In a frying pan, sauté the scallops in a knob of butter for 2 to 3 minutes on each side.
STEP 9: Serve the creamy risotto on plates and place the scallops on top for the finishing touch.
The scallop risotto stands out for its simplicity and refined taste. Its preparation, which takes about 45 minutes, allows you to enjoy a dish that is both creamy and comforting. Using fresh ingredients like scallops, Arborio rice, and a good vegetable broth, each bite reveals a perfect balance of flavors.
This recipe also presents a great opportunity to impress your guests while being quick enough for a weeknight dinner. Don’t forget to add a drizzle of olive oil to enhance the flavor and serve with a white wine for an even more enjoyable experience.
