Naturally creamy and nutty grains of Arborio, deglazed with a dash of white wine and a sip for yourself 😉 flavours of artichoke and green peas tied together with a fresh squeeze of lemon 🍋 we know you’re salivating by now!
And then you get a burst of spicy Peri Peri scallop flavour as the cherry on top! Heaven on a plate, this will take you to your happy place, you’ll be thanking us later! 😍
Creamy Risotto with Spicy Peri Peri Scallops
Save this recipe for a night when you're in the mood to cook and sip wine! Don't make shortcuts with this traditional risotto recipe. You want to avoid rushing the cooking process and potentially undercook the rice or result in a gluggy mess. Give this dish the time it deserves, then you can indulge on it's beauty! 😍 see notes below 👇🏽
2 tsp Just Flavour Peri Peri spicy + 1/2 tbsp olive oil + 10 scallops
1L chicken stock
- 1 tbsp olive oil
1 brown onion, diced
4 garlic cloves, finely diced
- 1/4 cup white wine
- 2 tbsp butter
- 1 cup arborio rice
1 tbsp Just Flavour Italian
- 1/2 cup frozen peas, thawed
- 1/2 cup marinated artichokes, sliced
Mix together peri peri, oil and scallops, set aside.
Heat stock until a gentle simmer. Keep hot during the cooking process.
Heat oil, saute onion and garlic until softened. Add wine and melt 1 tbsp of butter. Add rice with Just Flavour Italian and stir toasting the rice for a few minutes.
Add 2 ladles of hot stock, stirring constantly until all the liquid is completely absorbed. Repeat the process above. It should take about 30 minutes to cook.
Check the rice is al dente, then stir in peas, artichoke, 1 tbsp of butter, a squeeze of lemon, salt and pepper. Stir for a few more minutes then serve between 2 bowls.
Sear the scallops in a non-stick pan for 2 minutes on each side, serve on top with parmesan, enjoy!
4 risotto tips that will set you up for success!
👉🏽 Bring stock up to the heat
You want everything to cook evenly, so adding cold stock will bring the temperature down and take longer to cook. Keep your stock at a low simmer during the cooking process.
👉🏽 Slowly add the stock, be patient
If you add all the stock at once, this is basically just boiling rice. You want the liquid to evaporate after each addition to achieve that creamy consistency which leads to our next tip..
👉🏽 Stir, stir, stir
The rice grains need to rub against each other to create a creamy consistency from all those starches. If left unattended, you could end up with gluggy rice or burn the bottom of the pan and we don't want that!
👉🏽 Cook until al dente
This is an Italian term meaning 'to the tooth'. Usually referred to when cooking pasta. You'll know it's cooked when it's tender but still firm. Happy cooking!
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