NZ Woman's Weekly

Scallop & bacon risotto with lemon thyme butter

Scallop & bacon risotto with lemon thyme butter
  • Servings

    4
  • Courses

    Dinner

Serve this fragrant creamy risotto in small portions as it is quite filling.

The scallops add a touch of decadence without blowing the budget.

This also makes a delicious supper on its own – just add a few handfuls of baby spinach leaves at the last minute for a complete meal in a bowl.

  • 60g butter
  • 1 tbsp fresh thyme leaves, chopped, plus extra for garnish
  • 1 tbsp lemon zest
  • 1 onion, finely diced
  • 1 clove garlic, finely diced
  • 2 rashers bacon, finely diced
  • ¾ cup risotto rice (Arborio rice)
  • 750ml hot fish stock
  • ½ cup fresh cream
  • ¼ cup parmesan cheese
  • 16-20 scallops (or prawns)

1 Mash together the butter, thyme and lemon zest. Heat half the flavoured butter in a large saucepan or heavy frying pan, and gently saute the onion, garlic and bacon for about 4-5 minutes until just coloured.

2 Add the rice and cook for 2-3 minutes to coat the grains in the butter and toast them slightly.

3 Gradually add the hot stock 1 cup at a time, cooking gently and stirring, until the moisture is absorbed – this should take about 10-12 minutes and the grains should be al dente.

4 Gently stir in the cream and parmesan and season to taste.

5 Meanwhile, heat the remaining flavoured butter and saute the scallops for about 2-3 minutes until they are puffed and translucent.

6 Serve the fluffy risotto in warmed shallow bowls and top with lemon and thyme scallops. Drizzle over all the delicious cooking juices.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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