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

Ingredients
100g Butter
2Â Shallots, finely chopped
200g Risotto Rice
75 ml White Wine
500 ml Fish or Chicken Stock, hot
200g Raw Tiger Prawns
1Â Lemon, zested and juiced
2 Tbsp Mascarpone
100ml Double Cream
12Â 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.