Scallop & Leek Risotto

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A magical dish that's both fancy & easy!


6 minutes

Prep time

25 minutes

Cook time

601 cal.

Per serving



Stovetop, Frying pan, Colander, Pot (small)



Step 1

If using frozen scallops, defrost them beforehand.

Broth (vegetable)

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.

Broth (vegetable)

Step 6

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

Rice (Arborio)

Step 7

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

Rice (Arborio)

Step 8

After 15-20 min, the rice should be cooked & creamy.

Parmesan (grated)
Butter (unsalted)

Step 9

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

Step 10

Cover the risotto to keep it warm.

Butter (unsalted)

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.

Rice (Arborio)

Step 12

Serve the scallops over the risotto. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy601 cal.
Fat21 g
Carbohydrates69 g
Protein32 g
Fiber3 g

On average, one serving of the recipe "Scallop & Leek Risotto" contains 601 Energy, 21 g of Fat, 69 g of Carbohydrates, 32 g of Protein, 3 g of Fiber.

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Scallop & Leek Risotto