Risotto with porcini mushrooms and scallops
Difficulty level: very easy
Servings 4 people
Ingredients
- 1 c. tbsp olive oil
- 250 g risotto with porcini mushrooms Clear Life
- 15 ml of wine dry white (1 large glass)
- 700 ml chicken broth hot
- 25 g butter
- 200 g Parmesan Clear Life
- 250 g scallops
Instructions
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In a frying pan with 1 tablespoon of olive oil, pour the contents of the package of porcini mushroom risotto and cook it with the white wine for 2 minutes, until the alcohol evaporates.
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Add the hot chicken broth and cook, stirring, for 15 to 17 minutes.
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When the rice is cooked, add the butter and grated Parmesan.
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In a pan, brown the scallops on both sides.
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Finally, place the risotto in a deep dish and cover it with the scallops.
© Green & Pepper Agency for La Vie Claire
