Ingredients

The following ingredients have 4 Servings
  • 1 cup risotto rice ((arborio rice))
  • 2 cups chopped white mushrooms
  • 1/2 cup fresh spinach
  • 1 onion
  • 4 cups vegetable stock/broth
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 2 cloves of garlic
  • 2 tbsp grated parmesan
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 cup scallops

Instruction

  • Melt a tablespoon of butter in a pan, add the mushrooms with a pinch of salt, and leave to cook until they start to release liquid.
  • Peel and chop the garlic, and add it to the mushrooms.
  • Leave to cook until all the liquid has been absorbed and the mushrooms are light brown.
  • Remove from the pan and set aside.
  • Add another tablespoon of butter and one of olive oil to the same pan, then peel and chop the onion and add it to the pan.
  • Leave to fry on a low to medium heat until golden.
  • Add the rice and stir for 30 seconds until the rice is translucent.
  • Add the mushrooms back to the pan, and then add one ladleful of the broth at a time, stirring continuously until there is about one ladle left.
  • The spinach can be thrown in now too, this wilts quickly, so no need to cook it for long.
  • Pour in the remaining broth, stir well, season to taste with salt and pepper, then remove the pan from the heat, cover with a lid, and set aside for 5 minutes for the rice to become ever creamier.
  • Meanwhile, melt the remaining butter and olive oil, and arrange the scallops in the pan.
  • Cook on both sides until golden brown and cooked through.
  • Add the parmesan and seared scalloped to the risotto and serve immediately.