Fennel, lemon & scallop risotto | Women's Weekly Food
Delightful Fennel, Lemon & Scallop Risotto – a light and flavorful dinner treat! [158/160]
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 30 grams (1 ounce) butter
- 1 bulb baby fennel, finely chopped
- 1 lemon
- 2 tablespoons fresh chives., finely chopped
- 400 grams (12½ ounces) scallops
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