Prawn Risotto Recipe with Scallops

Scallop and prawn risotto

  • serves 4
  • Easy

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

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Ingredients

  • butter 100g, plus a knob 
  • shallots 2, finely chopped
  • risotto rice 450g
  • fish or light chicken stock 750ml-1 litre, hot
  • raw peeled prawns 350-400g
  • lemon 1, zested and juiced
  • mascarpone 3 tbsp
  • scallops 12, orange roe and side muscles removed
  • chives 1 bunch, finely chopped
  • basil ½ bunch, chopped

Method

  • Step 1

    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.

  • Step 2

    Add the hot stock gradually, about 200ml at a time, stirring each addition in well, until the rice is just tender, this will take about 20 minutes. How much stock you need will depend on the type of rice you use. 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 and fold it in.

  • Step 3

    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.

Check out our best risotto recipes here...

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Nutritional Information

  • Kcals 844
  • Fat 37.8g
  • Saturates 24g
  • Carbs 88g
  • Fibre 2.3g
  • Protein 36.7g
  • Salt 1.8g
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