FENNEL, LEMON & SCALLOP RISOTTO

PREP + COOK TIME 45 MINUTES SERVES 4

Make the Basic Risotto (recipe on page 18), omitting the parmesan. Heat 30g butter in a frying pan over medium heat; cook 1 finely chopped bulb baby fennel for 5 minutes or until tender. Season. Stir fennel mixture into risotto with finely grated rind of 1 lemon and 2 tablespoons finely chopped fresh chives. Heat

30g butter in same frying pan over medium heat; cook 400g scallop meat, in batches, for 1 minute each side or until just tender. Serve risotto immediately, topped with scallops and fennel fronds.