- Home
- Recipes
-
Categories
- Breakfast (258)
- Sandwich (108)
- Vegetable dishes (100)
- Baking with egg (119)
- Collection of recipes (1688)
- There are common allergens (1342)
- Just (1353)
- Impressive recipe (1013)
- Dinner with potatoes (155)
- Hot dishes for new year (449)
- Garlic season (470)
- Carrot season (316)
- Potato season (234)
- Recipe with video (250)
- Poultry dishes (118)
- In 30 minutes (406)
- Flour main courses (176)
- Green season (447)
- Does not contain common allergens (359)
- The island (337)
- Low calorie (153)
- Sweet pepper season (134)
- Tomato season (234)
- Snack (242)
- Snacks with bread or lavash (106)
- Salads with vegetables (108)
- In 15 minutes (113)
- Breakfasts with eggs (112)
- Soups (143)
- First courses (145)
- Baking (194)
- Low calorie (228)
- Dinner (557)
- Desserts (125)
- About
- Contact
Lemon risotto with scallops

If desired, the dish can be decorated with fresh flower petals.
How to cook Lemon risotto with scallops
Step 1
Defrost scallops and dry well.
Step 2
Rinse rice. In a saucepan, add oil, finely chopped shallots. Stir for 1-2 minutes. Add washed rice to the saucepan, mix and fry for a couple more minutes. Add white wine, half the fish broth, lemon juice. Close the saucepan with a lid and continue to cook until the liquid has evaporated. This will take approximately 15 minutes.
Step 3
Send the scallops to a well-heated pan with a little olive oil, salt, pepper and rosemary.
Step 4
When the rice is ready, add the scallops cut into 4 pieces. Taste for acidity - if the taste is too sour, add honey. Add butter, parmesan. Stir the risotto very vigorously with a wooden spoon until creamy. Garnish the risotto with rosemary.
Reviews: 0
Have you already prepared this recipe? Tell what you think.