Australian Champagne and Scallop Risotto

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Total Time
30mins
Prep 30 mins
Cook 0 mins

This isn't really as decadent as it sounds!

Ingredients Nutrition

Directions

  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. Add champagne, all at once and cook, stirring until absorbed.
  3. Add stock 1 cup at a time, stirring constantly over low heat until all the liquid is absorbed before adding more stock.
  4. Continue until all the stock is absorbed. Add hot milk, 1 cup at a time until absorbed and rice is tender.
  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.
Most Helpful

5 5

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.