Scallop Risotto

Scallop Risotto
5 Mins
Prep time
30 Mins
Cooking time
Serves 4

What you need

  • 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
  • 125g PHILADELPHIA Block Cream Cheese, softened
  • salt and pepper, to taste

How to make it

  • 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.