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.

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