Stovetop, Frying pan, Colander, Pot (small), Knife
If using frozen scallops, defrost them beforehand.
Keep the veggie stock hot in a small pot over low heat.
Trim the stem & leaves of the leeks. Slice the leeks into rings.
Rinse the leeks in a colander under running water.
Heat a dry pan over medium heat. Add the leeks & a pinch of salt. Cook, stirring for 2 min.
Add a ladleful of stock. Cook, stirring for 2 min.
Add the rice & stir until the stock is absorbed. Add another ladleful of stock & stir until it's absorbed. Continue this process.
After 15-20 min, the rice should be cooked & creamy.
Turn off the heat. Stir in the parmesan & butter. Season with salt & pepper.
Cover the risotto to keep it warm.
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.
Serve the scallops over the risotto. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
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.