Scallop & Leek Risotto

Step 1

If using frozen scallops, defrost them beforehand.

Step 2

Keep the veggie stock hot in a small pot over low heat.

Step 3

Trim the stem & leaves of the leeks. Slice the leeks into rings.

Step 4

Rinse the leeks in a colander under running water.

Step 5

Heat a dry pan over medium heat. Add the leeks & a pinch of salt. Cook, stirring for 2 min.

Step 6

Add a ladleful of stock. Cook, stirring for 2 min.

Step 7

Add the rice & stir until the stock is absorbed. Add another ladleful of stock & stir until it's absorbed. Continue this process.

Step 8

After 15-20 min, the rice should be cooked & creamy. Add more liquid as needed.

Step 9

Turn off the heat. Stir in the parmesan & butter. Season with salt & pepper.

Step 10

Cover the risotto to keep it warm.

Step 11

Melt a dab of butter in a pan over medium-high heat. Add the scallops. Cook for 1-2 min on each side, or until cooked through.

Step 12

Serve the scallops over the risotto. Enjoy!