Scallop & Leek Risotto

6 minutesPrep time

25 minutesCook time

627 cal.Per serving

Ingredients for 1

1/3 cup

Arborio rice

1/2

Leeks

1.3 cups

Veggie broth

1 tbsp

Butter (unsalted)

2 tbsp

Parmesan (grated)

5 oz

Scallops (frozen)

Stovetop, Frying pan, Colander, Pot (small), Knife

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.
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!