Variation On A Classic Dish

Mushroom Risotto with Seared Scallops and Pea Puree

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Average: 5 (1 vote)
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Mushroom Risotto with Seared Scallops and Pea Puree
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Health Score:
7,8 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
721
calories
Calories

Healthy, because

Even smarter

Nutritional values

This beautiful risotto makes for impressive dinner party fare. And while it tastes decadent, it's actually a good source of protein and fiber from the mushrooms and immune-strengthening vitamin C from the peas in the puree.

Add some chopped crispy bacon on top of this risotto to make it even more decadent and special.

1 serving contains
(Percentage of daily recommendation)
Calorie721 kcal(34 %)
Protein51.62 g(53 %)
Fat31.24 g(27 %)
Carbohydrates55.08 g(37 %)
Sugar added0 g(0 %)
Roughage5 g(17 %)
Vitamin A409.53 mg(51,191 %)
Vitamin D0.14 μg(1 %)
Vitamin E0.34 mg(3 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.45 mg(41 %)
Niacin12.39 mg(103 %)
Vitamin B₆0.42 mg(30 %)
Folate117.07 μg(39 %)
Pantothenic acid1.63 mg(27 %)
Biotin0.58 μg(1 %)
Vitamin B₁₂3.94 μg(131 %)
Vitamin C10.8 mg(11 %)
Potassium951.46 mg(24 %)
Calcium320.07 mg(32 %)
Magnesium100.24 mg(33 %)
Iron3.98 mg(27 %)
Iodine2.11 μg(1 %)
Zinc4.35 mg(54 %)
Saturated fatty acids11.83 g
Cholesterol111.58 mg

Ingredients

for
4
For the risotto
3 tablespoons butter
2 shallots (finely chopped)
7 ounces Mixed Mushrooms (chanterelles, button mushrooms, halved or quartered)
1 clove garlic (finely chopped)
1 bay leaf
1 teaspoon powdered Porcini mushroom
1 ½ cups Risotto (e. g. vialone, arborio)
½ cup dry white wine
3 cups hot vegetable stock
salt
peppers
½ cup grated Parmesan
For the peas
12 ounces peas
2 tablespoons vegetable stock
1 dash lemon juice
salt
1 tablespoon Crème fraiche
For the scallops
12 Scallop
salt
freshly ground Black pepper
flour
4 tablespoons olive oil
1 clove garlic (halved)
For the garnish
1 ¾ ounces Romaine lettuce
Balsamic glaze
How healthy are the main ingredients?
Mushroomolive oilParmesanPorcini mushroomgarlicshallot

Preparation steps

1.
Heat 2 tablespoons butter in a wide shallow pan and cook the shallots, garlic and mushrooms until soft. Stir in the bay leaf and the porcini powder. Add the rice and cook for 1 minute. Pour in the wine and bring to a boil.
2.
Add 1/4 of the hot stock and cook the rice for 20 minutes on a low heat. Gradually stir in the remaining stock. Season to taste with salt and pepper.
3.
For the peas: blanch the peas in salted boiling water for 5 minutes. Rinse with cold water and drain. Reserve a few for the garnish. Purée the remaining peas and sieve into a pan. Add the vegetable stock, heat gently and season with salt and lemon juice. Stir in the creme fraiche.
4.
For the scallops: season the scallops with salt and ground black pepper and dust with flour.
5.
Heat the oil in a pan, add the garlic and fry the scallops on the floured side for 3-4 minutes until golden brown. Turn them over, remove the pan from the heat, cover and leave to steam for 2-4 minutes.
6.
Stir the Parmesan and the remaining butter into the risotto and season with salt and pepper.
7.
Arrange the risotto with the scallops and the peas onserving plates. Garnish with lettuce, peas and balsamic creme.