hervey bay scallops & king prawn risotto
prep time: 8 min • cooking time: 20 min • serves: 4

• 16 hervey bay scallops
• 16 king prawns, peeled and de-veined
• 1 tbsp extra virgin olive oil
• ½ cup chopped onion
• 1 clove garlic, crushed
• ½ cup finely sliced green shallots
• 1 cup arborio rice
• 2 cups chicken broth
• ½ cup white wine
• 1 tbsp pesto
• ¼ cup fresh chives, chopped
• 3 tbsp fresh-grated parmesan cheese
• ½ cup fresh cream
• 2 tbsp butter
• freshly cracked black pepper
• sea salt
• 2 lemons to garnish

Heat oil in a large, heavy pan. Sauté onion, garlic and shallots over medium heat until sort. Add rice, stir frequently and sauté about 3 minutes. Add king prawns, scallops and pesto.

Add wine and bring to a boil. Lower heat, cover and simmer about 10 minutes or until liquid is absorbed. Add remaining chicken broth and white wine; cover and simmer, stirring occasionally.

Cook until the liquid is absorbed and the rice is tender. Stir in grated Parmesan cheese and butter, and season to taste.

Garnish with chives, Parmesan cheese and burnt lemon.

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