Scallop and Sweetcorn Risotto
23rd Nov 2021
A warm homemade dish perfect for the in-between of seasons. Featuring a vegetarian sweetcorn stock with mixed veggies and garlic, a creamy risotto with caramelized scallops, a fresh snap of asparagus and snow peas, complimented with gremolata and fresh basil. A flavoursome dish made from scratch, perfect to be enjoyed for your next night in.
By Chef Tom Walton
Ingredients
2 brown onions
2 sticks celery, roughly sliced
1 carrot, roughly sliced
7 cloves garlic
2 cobbs corn
1/4 bunch flat leaf parsley
1 tbsp whole
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