I love risotto but I hate the whole process of adding a ladel of stock at a time, this way is just as good as I tested both ways. I actually think this method tastes much better as the risotto has a better texture and it means it can now be a quick mid week meal with whatever you have in the fridge chucked in.
- 1 leek, outer leaves removed and thinly sliced
- Bunch of asparagus
- 500ml vegetable stock
- 1 pack queenie scallops
- 50g butter
- Seasoning to taste
- Oil for frying, I used rapeseed
- Start by preparing the asparagus. Cut the tips off the stalk about 3cm long, set aside. Chop the stalks in about 1cm round discarding the dry ends.
- Heat 1 tbsp of oil in a wide sauté pan or wok ( you need a deep wide circumference pan for this to work).
- Add the leeks and asparagus stalks, cook over a medium heat for about 3 minutes or until they start to soften.
- Tip in the rice, give it a stir and toast for about 3 minutes. Add the stock. Stir and turn the heat down as far as it will go (simmer).
- Simmer for 20 minutes stirring occasionally until most of the stock has been absorbed by the rice.
- Meanwhile add half the butter to a small frying pan over a medium heat. Add the scallops and the reserved asparagus tips. Cook for 2 minutes. Then tip into the risotto pan.
- Simmer for another 3 minutes. Add a splash of water if it looks dry.
- Finally stir the remaining butter and serve. Enjoy 😊