Prawn Risotto Recipe with Scallops

Prawn and scallop risotto

Name: Prawn and scallop risotto
Total time: 40 min
Yield: Serves 4
Ingredients: 100g butter plus a knob; 2 shallots finely chopped; 450g risotto rice; 750ml-1 litre fish or light chicken stock hot; 350-400g raw peeled prawns; 1 lemon zested and juiced; 3 tbsp mascarpone; 12 scallops orange roe and side muscles removed; 1 bunch chives finely chopped; ½ bunch basil chopped

Lulu Grimes

Published: December 21, 2015 at 2:20 PM

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Serves 4

Easy

Total time: 40 mins

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Check out our creamy prawn risotto with scallops. This recipe is easy to make but looks and tastes impressive

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Try this prawn and scallop risotto then check out more risotto recipes, such as our classic seafood risotto, plain scallop risotto, black seafood risotto, prawn risotto and healthy risotto.

Ingredients

Nutrition

100g butter

plus a knob
2 shallots

finely chopped
450g risotto rice
750ml-1 litre fish or light chicken stock

hot
350-400g raw peeled prawns
1 lemon

zested and juiced
3 tbsp mascarpone
12 scallops

orange roe and side muscles removed
1 bunch chives

finely chopped
½ bunch basil

chopped

Nutrition: per serving

kcal844
fat37.8g
saturates24g
carbs88g
fibre2.3g
protein36.7g
salt1.8g

Method

step 1

Melt the butter in a large heavy-based pan and cook the shallot gently until soft but not coloured. Add the rice and stir until the grains are well coated in butter.
step 2

Add the hot stock gradually, about 200ml at a time, stirring each addition in well, until the rice is just tender, this will take about 20 minutes. How much stock you need will depend on the type of rice you use. Add the prawns when the rice is done but still al dente, then season and add the lemon zest and juice. Turn the prawns over so they cook on both sides, and when they’re done, add the mascarpone and fold it in.
step 3

Leave the risotto to sit for 5 minutes while you fry the scallops for a minute on each side in a knob of butter in a frying pan. Add these to the risotto and sprinkle with chopped chives and basil.

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Authors

Lulu GrimesManaging editor

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