Scallop Risotto

11 ingredients
7 steps

Ingredients

  • 1 tablespoon olive oil
  • 1 medium leek, sliced
  • 1 clove garlic, crushed
  • 1 1/2 cups (300g) arborio rice
  • 3/4 cup (185ml) dry white wine
  • 4 cups (1 litre) chicken stock, boiling
  • 150g (1 cup) shelled fresh peas
  • 12 medium (250g) scallops
  • 1 teaspoon grated lemon rind Safeway 4 ct For $5.00 thru 02/09
  • 125g block PHILADELPHIA Cream Cheese, softened
  • salt and pepper, to taste

Directions

  1. 1
    Heat the oil in large saucepan and cook leek and garlic over medium heat for 5 minutes or until leek is soft.
  2. 2
    Stir in the rice until well coated with oil.
  3. 3
    Add the white wine and cook stirring until the liquid is absorbed.
  4. 4
    Gradually add the hot stock in small quantities, stirring until most of the stock is absorbed before adding more.
  5. 5
    Add peas, scallops and lemon rind to the pan cover and cook for 5 minutes, or until scallops are tender.
  6. 6
    Gently stir through Philly* until melted and combined.
  7. 7
    Season to taste and serve immediately.

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