Prawn & Scallop Risotto

Check out our creamy scallop and prawn risotto. This recipe is easy to make but looks and tastes impressive


1 litre Fish Stock, heated
3 Banana Shallots, peeled and chopped finely
400 g Risotto Rice
1 Tsp Lemongrass Paste
400 g peeled Prawns
3 Tbsp Mascarpone
100 ml Double Cream
100 ml White Wine
75 g Unsalted Butter
1 Lemon, zest and juice
12 Scallops
15 g Chives, chopped finely
12 g Basil, leaves picked and chopped
Sea Salt & Freshly Ground Black Pepper, to taste


Melt the butter in a shallow pan and add the chopped Shallots and Lemongrass
Cook until softened, about 5 minutes
Add the Rice and stir to coat each grain in the melted butter
Add the White Wine and simmer until nearly fully absorbed
Add the Fish Stock a ladle at a time stirring often for about 15-20 minutes until rice is al dente
Add the Prawns and season to your taste
Stir in the Lemon juice and zest ensuring that the Prawns are turned to ensure complete cooking; only a few minutes
Fold in the Mascarpone and Double Cream
Leave the Risotto for the flavours to infuse and, in a separate frying pan, melt a knob of butter
Fry the Scallops on one side for a couple of minutes until browned , then turn each over and switch off the heat and allow to cook through for a minute
Add the Scallops to the Risotto
Sprinkle over the Chives and Basil
Serve and enjoy