Lemon risotto with scallops

Ingredients

• Rice round - 65-70 g
• Onion - 10 g
• Extra virgin olive oil - 20 ml
• Fish broth - 200 ml
• Lemon juice - 5 ml
• Honey - 1 g
• Scallops - 80 g
• White wine - 20 ml
• Butter - 20 g
• Parmesan 20 g
• Rosemary - 1 sprig

Cooking

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.