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Prawn and Scallop Risotto

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About the Recipe

Try our creamy Prawn Risotto with Scallops. This recipe is easy to make but looks and tastes impressive

Ingredients

100g Butter

2 Shallots, finely chopped

200g Risotto Rice

75 ml White Wine

500 ml Fish or Chicken Stock, hot

200g Raw Tiger Prawns

1 Lemon, zested and juiced

2 Tbsp Mascarpone

100ml Double Cream

12 Scallops

10g Chives, finely chopped

10g Basil, chopped

Preparation

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

Add the White Wine and stir until it is absorbed

Add the Stock gradually, stirring each addition in well, until the rice is just tender, this will take about 20 minutes.

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 with the Double Cream and fold it in

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.

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