Champagne and Scallop Risotto


Serves 4
Difficulty Easy
Preparation 20 MINS
Cooking 20 MINS
Studded with plump scallops, this risotto cooked in champagne is perfect for that special meal.


20g butter
1 leek, finely sliced
2 cloves garlic, crushed
2 cups Arborio rice
1 cup champagne or white wine
3 1/2 cups chicken stock, boiling
2 cups milk, heated until just boiling
1 tablespoon finely chopped fresh thyme leaves
1/4 cup freshly snipped chives
1/2 teaspoon finely grated lemon rind
16 fresh scallops, cleaned
1/4 cup shredded parmesan cheese
black pepper, to taste
2 tablespoons flaked almonds, toasted and slightly crushed


  1. ,1. Heat butter in a saucepan, add leek and garlic, cook until soft. Add rice, stir for 1 minute or until the rice is toasted.
  2. ,2. Add champagne, all at once and cook, stirring until absorbed. Add stock 1 cup at a time, stirring constantly over low heat until all the liquid is absorbed before adding more stock. Continue until all the stock is absorbed.
  3. ,3. Add hot milk, 1 cup at a time until absorbed and rice is tender.Stir through thyme, chives, lemon rind, scallops and parmesan. Cook until scallops are just milky white. Season with black pepper to taste and serve topped with flaked almonds.

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