Fennel, lemon & scallop risotto

  • 45 mins cooking
  • Serves 4
  • Print


Fennel, lemon & scallop risotto
  • 30 gram (1 ounce) butter
  • 1 bulb baby fennel, finely chopped
  • 1 lemon
  • 2 tablespoon fresh chives., finely chopped
  • 400 gram (12½ ounces) scallops


Fennel, lemon & scallop risotto
  • 1
    Make one quantity basic risotto omitting the parmesan. Heat butter in a frying pan over medium heat; cook baby fennel 5 minutes or until tender. Season. Stir fennel mixture into risotto with finely grated rind of lemon and chives. Heat butter in same frying pan over medium heat, cook 400g (12½ ounces) scallops, in batches, for 1 minute each side or until just tender. Serve risotto immediately, topped with scallops and fennel fronds.

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