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Lemon risotto with prawns and scallops

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Prep time Cook time Difficulty Views Rated (2) Recipe #
30m 30m 3-Medium 57
5 stars
2
279
Forked by mrtom2985 on 11 March 2008 (0 descendants)

Description (Some HTML is OK)

We made this for a celebration dinner: some friends of ours announced their engagement and we wanted to make something that would go well with a bottle of Bollinger. This dish fit the bill perfectly!


Ingredients

Makes 4 servings

  • Shellfish and marinade
  • 20 peeled raw prawns
  • 4 large scallops
  • 1 teaspoon finely grated fresh ginger
  • 3 garlic cloves, crushed
  • 4 tablespoons sweet chilli dipping sauce
  • juice of 1 lemon
  • Risotto
  • 60g butter
  • 1 leek, finely sliced
  • 1 onion, chopped
  • finely grated zest of lemon
  • half teaspoon chilli flakes
  • 300g risotto rice (we actually used Calasparra paella rice)
  • 250ml decent white wine
  • 1.2l fish stock, hot (we used a Knorr cube)
  • handful fresh dill
  • handful flat-leaf parsley

Preparation (Some HTML is OK)

1. Marinade prawns and scallops in ginger, 1 crushed garlic clove, the chilli sauce and lemon juice for at least half an hour.

2. Fry in a little oil over high heat until prawns and scallops are cooked through. The marinade should become sticky and coat the shellfish. Set aside while you make risotto.

3. Fry onion, leeks and remaining crushed garlic in butter until translucent; about 2 mins. Add lemon zest and chilli flakes.

4. Add the rice, and fry for 2 mins, stirring.

5. Add the wine and cook until the liquid is absorbed and the alcohol has evaporated.

6. Make sure the fish stock is hot. I added finely chopped dill and parsley to mine. Now start adding ladlefuls of stock to the rice, allowing each to be absorbed, stirring regularly.

7. The risotto is ready when the rice is cooked through, about 20mins.

8. To serve: dish up risotto, scatter over some parsley and dill, and spoon over the prawns, scallops and the sticky sauce.

Note: best served immediately. It will not re-heat well.

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Comments (1)

  • fjordaan said on 10 Mar 2008:

    I was one of the lucky diners: it was absolutely delicious! Besides the Bollinger, it went wonderfully with a La Motte 2007 Sauvignon Blanc, Maurel Vedeau's Marsanne Roussanne 2004 and Domaine Octavie Touraine 2006 Sauvignon.

    fjordaan tried this and rated it 5 stars


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