Stovetop, Frying pan, Colander, Pot (small)
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!
Average estimated amount for one serving
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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