Recipe - Scallop and Pea Risotto

This scallop and pea risotto is seasoned with garlic and mint which makes it perfect if you're allergic to wheat, gluten or dairy. The listed ingredients make two servings.

Ingredients

• 180g Finely Diced Onion
• 200g Scallops (you can use smaller, cheaper frozen scallops for this dish but defrost them thoroughly first)
• 150g Basmati Rice (I prefer basmati to arborio rice but you can use arborio if you prefer)
• 150g Peas
• 2 cloves of garlic
• 8 Mint Leaves
• 3 tablespoons of sunflower oil

How to Cook

1. Fry the scallops in the sunflower oil until they are starting to brown. Remove from the pan and reserve.
2. Fry the onion until it is starting to soften.
3. Add the rice to the onion and fry the rice until it becomes opaque.
4. Pulp the garlic and add it to the pan.
5. Add two cups of boiling water to the pan along with a teaspoon of salt and cook the rice. Add more water if needed. The idea is to cook the rice through but keep the rice "wet".
6. While the rice is cooking put 100g of peas and the mint in a food processor and blend. Add a little water if required to make a smooth paste
7. Towards the end of cooking add the remaining 50g of peas and the pea purée to the pan and stir in.
8. Let the peas cook for a minute then add the scallops for another minute to warm.

Enjoy!