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    You are in: Home / Recipes / Australian Champagne and Scallop Risotto Recipe
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    Australian Champagne and Scallop Risotto

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Mme M's Note:

    This isn't really as decadent as it sounds!

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    Units: US | Metric


    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.
    3. 3
      Add stock 1 cup at a time, stirring constantly over low heat until all the liquid is absorbed before adding more stock.
    4. 4
      Continue until all the stock is absorbed. Add hot milk, 1 cup at a time until absorbed and rice is tender.
    5. 5
      Stir through thyme, chives, lemon rind, and parmesan. Add scallops and cook until scallops are just milky white. Season with black pepper to taste and serve topped with flaked almonds.

    Browse Our Top Short-Grain Rice Recipes

    Ratings & Reviews:

    • on July 10, 2009


      So, so good!! I halved the recipe and had to use wine ( I was so looking forward to having a glass of champagne but I only had rose champagne). My husband especially enjoyed this. We omitted the almonds. We will make this again, this time with champagne! Made for The Bargain Basement game.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Australian Champagne and Scallop Risotto

    Serving Size: 1 (595 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 725.0
    Calories from Fat 153
    Total Fat 17.0 g
    Saturated Fat 8.4 g
    Cholesterol 63.9 mg
    Sodium 601.9 mg
    Total Carbohydrate 99.9 g
    Dietary Fiber 3.7 g
    Sugars 5.0 g
    Protein 29.5 g

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