Cacio e pepe risotto with scallops
Prep time: 50 minsTotal time: 
Cacio e pepe risotto with scallops
Italian classic cacio e pepe is reimagined into a creamy risotto topped with seared scallops for a touch of weeknight luxe. Swap the scallops for pan-fried prawns, if you prefer
Prep time: 50 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 40g unsalted butter
- 1 shallot, finely chopped
- 2 garlic cloves, crushed 2 garlic cloves, crushed
- 150g arborio risotto rice
- 100ml white wine
- 850ml hot fish stock* (made with 1 stock cube)
- ½ tsp cracked black pepper
- 30g parmigiano reggiano, plus extra to serve
- 80g baby leaf spinach
- 1 x 200g pack frozen Taste the Difference Large Canadian Scallops, defrosted
- ½ lemon, cut into wedges, to serve
Step by step
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Melt 15g of butter in a large pan over a medium heat and cook the shallot and garlic for 3-5 minutes, stirring, until the shallot is translucent. Add the rice and cook for 1 minute, stirring. Pour in the wine and bubble until mostly evaporated.
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Stir in the stock, a ladleful at a time, stirring well after each addition and making sure it’s completely absorbed before adding the next ladleful. Continue until all the liquid has been absorbed and the rice is cooked through (about 25-30 minutes).
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Turn off the heat and season with salt and the black pepper. Stir in 15g more butter, along with the parmesan and spinach, until the butter and cheese have melted and the spinach has wilted. Loosen with 1 tablespoon of hot water or stock, cover and set aside.
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Pat the scallops dry and season. Melt the remaining 10g of butter in a frying pan over a high heat and sear the scallops for 7-8 minutes, flipping once, until they’re cooked through and golden brown.
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Divide the risotto between two shallow bowls and top with the scallops and extra parmesan. Serve with lemon wedges for squeezing over.
*Check your stock is gluten-free, if require
