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Lunch|Side Dishes

Cranberries with Risotto Spoons and Scallops



  • 60g (about 1/3 cup) vialone nano rice
  • 1tsp shallot, chopped
  • 1tsp celery, chopped
  • 1/4 clove of garlic, chopped
  • 1/2 L (2 1/4 cups) vegetable stock
  • 2 T dry vermouth
  • 6 scallops finely chopped
  • 1 T dried cranberries, reconstituted in a little boiling water
  • 1 T flat leaf parsley, finely chopped
  • Zest of 1/2 a lemon, finely grated
  • Very small pinch of dried chili
  • Squeeze of lemon juice
  • 1 T unsalted butter
  • 1tsp grated parmesan
  • Sea salt
  • Freshly ground black pepper


  • Heat a large saucepan until hot and add 1/2 tablespoon of butter.
  • Add the shallots, celery and garlic and cook, stirring constantly until soft.
  • Add the rice and cook for another 30 seconds.
  • Add the vermouth and cook until it has evaporated. Start adding the chicken stock slowly, stirring constantly at all times.
  • After 15 minutes, add the cranberries, chilli, lemon zest and scallops and stir to combine.
  • Cook for another 5 minutes and stir in the butter, parmesan and parsley. Season with sea salt and freshly ground black pepper to serve.
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