Scallop & Summer Herb Risotto

Scallop & Summer Herb Risotto

Serves 1
Points per serving 7 (original points)

4 large scallops
85g Arborio Risotto Rice
1 clove garlic
1 medium onion
1 teaspoon olive oil
1/4 teaspoon dried dill
1 tablespoon fresh mint
1 tablespoon basil
250ml fresh stock
1 teaspoon butter

Heat the olive oil in a heavy saucepan or frying pan over a medium heat. 

Add the finely chopped onion (or shallots) and crushed clove of garlic and sauté until soft and translucent.

Add the rice and stir for 2 minutes.

Add the stock (chicken, fish or vegetable)and simmer gently for about 20 minutes or until the rice is tender but still firm, stirring often.

Stir in the dill and the butter. Season and fold in the freshly chopped herbs. Serve warm, topped with seared scallops.