Photo of Scallop & leek risotto by WW

Scallop & leek risotto

10
10
10
SmartPoints® value per serving
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
6
Difficulty
Easy
When you want to pull out all the stops for a special dinner, make this creamy leek and Parma ham risotto topped with pan-fried juicy scallops and perfectly poached baby leeks.

Ingredients

Vegetable stock cube(s)

1½ cube(s), 1.9litres

Leek

6 medium, baby leeks

Low Fat Spread

25 g

Onion(s)

1 large, diced

Leek

3 medium, white & green parts separated, both finely sliced

Garlic

2 clove(s), crushed

Lemon Juice, Fresh

1 tablespoons

Lemon(s)

1 zest(s) of 1

Arborio rice, dry

360 g

Parmesan Cheese

50 g, finely grated

Parma Ham

6 slice(s), thin , torn into bite size pieces

Scallops, Raw

18 large, without roe

Olive Oil

2 teaspoons

Instructions

  1. Put the stock into a medium pan, bring to a simmer, then reduce the heat to low. Add the baby leeks to the pan and poach until tender, then lift from the stock and set aside. Keep the stock on the hob while you make the risotto.
  2. Melt the spread in a large flameproof casserole over a low heat, add the onion and the white parts of the leeks, and cook for 10 minutes, stirring, until softened. Add the garlic and cook for another 2 minutes.
  3. Stir in the rice and increase the heat to medium. Cook, stirring, for 1 minute, then add the stock, 2 ladlefuls at a time. Stir constantly until the rice has absorbed most of the stock, then add another 2 ladlefuls – repeat this process until the rice has been cooking for 15 minutes. Stir in the remaining leeks and continue to cook the risotto until the stock is all absorbed and the rice is creamy and tender – this will take another 10 or so minutes.
  4. Stir the lemon zest and juice, grated Parmesan and Parma ham into the risotto. Season to taste, remove from the heat and cover and set aside to rest for 5 minutes.
  5. Season both sides of the scallops. Heat the oil in a large frying pan over a high heat. Add the scallops and sear for 2 minutes on one side, then turn them over and cook for 1 minute on the other side.
  6. Divide the risotto between plates, and top each with a single poached leek and three scallops to serve.