Scallop & Mint Risotto


Deborah Hutton shares a favourite recipe from her cookbook 'My Love Affair With Food'

For as long as I can remember, I’ve held a secret desire to one day produce my own cookbook. Don’t get me wrong, I’m no chef but very few things in life give me greater pleasure than to send out invites to my best friends to join me for a lazy Sunday lunch.

So here I am, incredibly excited to be sharing with you one of my favourite recipes from my first book! It proves if you want something bad enough, never give up the dream.

Here’s the easiest, most delicious risotto that will have your pals begging for more. With a white wine in one hand, and a wooden spoon in the other, it’s the perfect dish to stir as you chat away to friends. Enjoy!

– Deb

Scallop Risotto

Scallop and Mint Risotto

Serves 6


3 cups (750 ml) chicken or vegetable stock

1/4 cup (60ml) olive oil

6 green onion, sliced thinly

1 cup (200g) arborio rice

1/2 cup (125ml) white wine

50g unsalted butter

18 large scallops, split into 36 rounds (0r 36 small scallops)

1/2 cup (40g) finely grated parmesan, romano or pecorino

2 tablespoons chopped mint leaves

micro herbs, to serve


1. Bring the stock to the boil in a medium saucepan over high heat. Reduce heat to low; cover to keep warm.

2. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the onion, cook stirring, for 1 minute. Add the rice and stir for 1 minute to coat the grains. Add the wine; cook until almost absorbed. Add the hot stock, a ladleful at a time, stirring constantly, allowing each to be absorbed before adding the next. Cooking time should be about 20 minutes or until all the liquid is absorbed and the rice is cooked but still firm to the bite.

3. When the rice is almost cooked, heat a non-stick, heavy-based large frying pan over high heat until smoking. Reduce the heat to medium-high, add the remaining oil and butter to pan. Swirl pan to melt. Cook the scallops, in small batches, for 1 minutes each side or until golden brown and just opaque. Cover to keep warm.

4. When the rice is tender, stir in the parmesan and mint, season to taste.

5. Divide risotto among warmed plates and pile the scallops on top. Serve immediately, scattered with micro herbs.


Click here to purchase Deborah’s cookbook My Love Affair With Food.

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