Scallop & bacon risotto with lemon thyme butter

Serve this fragrant creamy risotto in small portions as it is quite filling.

  • 30 mins cooking
  • Serves 4
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Scallop & bacon risotto with lemon thyme butter
  • 60 gram butter
  • 1 tablespoon fresh thyme leaves, chopped, plus extra for garnish
  • 1 tablespoon lemon zest
  • 1 onion, finely diced
  • 1 clove garlic, finely diced
  • 2 rashers bacon, finely diced
  • 3/4 cup risotto rice (arborio rice)
  • 750 millilitre hot fish stock
  • 1/2 cup fresh cream
  • 1/4 cup parmesan cheese
  • 18 scallops (or prawns)


Scallop & bacon risotto with lemon thyme butter
  • 1
    Mash together the butter, thyme and lemon zest. Heat half the flavoured butter in a large saucepan or heavy frying pan, and gently saute the onion, garlic and bacon for about 4-5 minutes until just coloured.
  • 2
    Add the rice and cook for 2-3 minutes to coat the grains in the butter and toast them slightly.
  • 3
    Gradually add the hot stock 1 cup at a time, cooking gently and stirring, until the moisture is absorbed – this should take about 10-12 minutes and the grains should be al dente.
  • 4
    Gently stir in the cream and parmesan and season to taste.
  • 5
    Meanwhile, heat the remaining flavoured butter and saute the scallops for about 2-3 minutes until they are puffed and translucent.
  • 6
    Serve the fluffy risotto in warmed shallow bowls and top with lemon and thyme scallops. Drizzle over all the delicious cooking juices.

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