🌟 Triumphant Scallop Risotto with Minted Peas Recipe

The Great Risotto Adventure Begins!

Hello, fellow food adventurers! My kitchen has officially been invaded by an irresistible craving, and I'm tackling a dish that has always felt a little fancy: Risotto with Scallops and Minted Peas.

I know, I know. Risotto has a reputation - it demands attention, stock, and a whole lot of stirring. But after gazing at the gorgeous ingredients going into this joyous recipe I was utterly compelled. Look at those plump scallops and that vibrant mint! It just screams gourmet comfort.

🔪Prep Time: Approximately 10–15 minutes (Includes mincing, chopping, and simmering stock/peas, but excludes the 20-minute risotto cooking time).

⏱️Cook Time: Approximately 20 minutes

🏁Total Time: 30–35 minutes

🍽️Serves: 4–6

🛒The Ingredient Lineup: A Feast for the Eyes

Before diving into the recipe which, by the way, looks so deceptively simple once you read it, I had to appreciate the raw beauty of what I was about to cook. Everything laid out - the creamy arborio rice, the bright green peas, the fresh lemon, and those stunning scallops - it's truly inspiring. Prep is everything, and just organizing everything in it's place (as seen in the ingredient photo) had me half-way to feeling like a professional chef. 

Ingredients

🍲1 litre chicken, fish or vegetable stock 

🫛360g fresh or frozen baby peas 
🥄2 tbsp light sour cream 
🌿2 tbsp finely shredded fresh mint 
🫒1 tbsp olive oil 
🧅1 small onion, finely chopped 
🧄2 cloves garlic, finely chopped 
🍚150g arborio rice 
🐚16 large scallops (without roe) 
🧀1 tbsp grated fresh Parmesan 
🌿4 fresh mint leaves, to garnish 
🍋lemon wedges, to serve 

My Big Takeaway: Don't Fear the Stir! 

If you've been hesitant about making risotto, let this be your time to try it. Yes, it takes patience, but the result is a thousand times better than any restaurant version I've had. The secret, as the recipe suggests, is adding that stock slowly and constantly stirring until the rice is tender and gorgeously creamy.

👨‍🍳 Instructions 

Prepare the Peas and Stock

• Bring the stock (1 litre chicken, fish, or vegetable) to a boil.

• Add the peas (2 ¾ cups / 360 g fresh or frozen baby peas) and simmer for 1–2 minutes, or until the peas are tender.

• Remove and reserve the stock, keeping it at a low simmer.

• Blend 230 grams of the peas with the sour cream (2 tablespoons) in a food processor until smooth.

• Season the pea purée, then stir in 1 tablespoon of mint. Set the purée aside.

Start the Risotto Base

• Place 1 tablespoon olive oil in a shallow saucepan and cook the onion (1 small, finely chopped) over low heat for 4–5 minutes, or until soft.

• Add the 2 garlic cloves, finely chopped and cook for 30 seconds.

• Stir in the arborio rice (150 g) to coat. Increase the heat to medium.

Cook the Risotto

• Add 250 ml of the reserved stock to the rice mixture and cook, stirring constantly, until the liquid has evaporated.

• Continue adding the remaining stock, 125 ml at a time, until the rice is tender and creamy. This should take about 20 minutes.

Cook the Scallops

• While the risotto is cooking, season the scallops (without roe).

• Heat a chargrill pan or hotplate.

• Add the scallops and sear on both sides until cooked to your liking (usually 1–2 minutes per side).

Finish and Serve

• Fold the reserved pea purée through the risotto with the remaining whole peas and Parmesan (1 tablespoon grated fresh).

• Divide the risotto among the serving bowls.

• Top the risotto with the cooked scallops.

• Sprinkle with the remaining mint, garnish with a fresh mint leaf and serve immediately with a lemon wedge.

The whole meal felt sophisticated yet deeply comforting. I paired it with a crisp glass of white wine and it was the perfect reward for my "culinary marathon."

This recipe is a keeper! It’s now officially inducted into my "must-make again" rotation.

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