John Myers
Contents
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Ingredients
- 1,5 Pc. Shallot
- 2 Pc. Clove of garlic
- 2,5 tbsp Olive oil
- 375 g Risotto rice
- 1,25 l Vegetable broth
- 2 deciliter White wine dry
- 30 g Butter
- 30 g Parmesan
- 1 bunch Parsley
- 0,5 Pc. Squeezed lemons
- Lemon zest
- 10 Pc. Scallops
- Oil
Instructions
Risotto
- Finely dice the shallots and garlic. First sweat the shallots in the oil, then add the garlic. Sweat both while stirring. Add the rice and sweat it too. Deglaze the whole thing with the wine. When this has boiled over, add the hot broth by the ladle. Whenever the liquid in one ladle portion has boiled away, pour the next ladle on top. Continue this, stirring constantly, until the rice is cooked through. (After approx. 25 minutes). The rice should definitely still be firm to the bite! Now add the lemon juice and the peel, as well as the butter, the Parmesan and the very finely chopped parsley. Stir everything well and season with salt and pepper.
- Rinse the scallops and pat dry. Then fry in hot oil on both sides. Can also be fried on a skewer, which is then served with risotto.
Nutrition
Serving: 100gCalories: 132kcalCarbohydrates: 15.2gProtein: 2.1gFat: 6.2g
