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Leek and Scallop Risotto
Description
Exquisite combination of leek & scallop risotto with a hint of dill and parmensan cheese.
Ingredients:
2 Tbsp olive oil
Small leeks, white part only, finely chopped
1 cup Arborio rice
3 cups Chicken stock, warm
400g Fresh scallops, pierced and seasoned with pepper
2 Tbsp Fresh dill, finely chopped
Parmesan cheese
Method
- In the 2.5 litre Vogue Rice Cooker, place chopped leeks and oil. Cook on High (100%) for 2 minutes.
- Stir in rice, coating well with oil and leeks. Cook uncovered on High (100%) for 3 minutes.
- Pour in chicken stock, stir and cook uncovered on High (100%) for 10 minutes.
- Stir rice and cook uncovered on High (100%) for a further 10 minutes.
- Fold in scallops, cover and cook on High (100%) for 5 minutes.
- Stir through dill and serve topped with parmesan and some crusty bread.
Serves:
4
Prep:
10 min
Cook:
30 min
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