Risotto with scallops
This delicious recipe contains lemon and leeks, yummy!
Ingredients
- 2 tbs olive oil
- 3 dl rice Carnaroli or Arborio
- 2 dl white wine I use sauvignon blanc from the Rhone Valley
- 1 l chicken broth
- 1 banana shallots Finely chopped
- ½ leeks in thin slices
- 1 dl green peas frozen
- zest of 1 lemon
- 1 dl parmesan grated
- butter to taste
- 2 tbs lemon juice
- salt and pepper to taste
Instructions
- Put olive oil in a large pan or saucepan.
- Heat the broth in a separate pot.
- Fry the onion and leek on low heat until the onion is soft and shiny.
- Add the rice and let it cook until the rice grains are shiny.
- Add wine, from now on it is important to stir constantly, lower the heat.
- Add broth, a little at a time while stirring constantly.
- Taste the rice, when it has some chewing resistance it's time for the next step.
- Add peas, lemon zest and lemon juice.
- Add parmesan and stir.
- Finish with butter.
- Season with salt and pepper.
- Place the risotto on a plate and shake it gently so that the risotto is nicely distributed on the plate.
- Add the scallops and serve!
Nutrition
Calories: 465kcalCarbohydrates: 70gProtein: 17gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 17mgSodium: 1322mgPotassium: 447mgFiber: 5gSugar: 2gVitamin A: 388IUVitamin C: 20mgCalcium: 330mgIron: 5mg
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