Scallop Risotto

5 Mins

Prep time

30 Mins

Cooking time

Serves 4

What you need

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

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