Low Carb Creamy Lemon Garlic Butter Scallop Risotto
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420
A creamy low-carb risotto made with Qetoe Low Carb Rice and buttery lemon garlic scallops — indulgent comfort without the carbs.
Ingredients
- 2 packs Qetoe Low Carb Rice (180 g total)
- 1 tbsp olive oil
- 1 tbsp butter (plus 1 tbsp extra for scallops)
- 2 garlic cloves, minced
- 1 small shallot, finely chopped
- ½ cup chicken or veggie stock
- ¼ cup cream
- ¼ cup grated Parmesan cheese
- 200 g scallops, patted dry
- Juice of ½ lemon + zest to serve
- Salt and cracked pepper to taste
- Fresh parsley, to garnish
Directions
- Prepare Qetoe Rice using the absorption method — pour boiling stock or water to cover, cover with a lid, and let sit 5 minutes. Fluff gently.
- In a pan over medium heat, melt 1 tbsp butter with olive oil. Add shallot and garlic; sauté until fragrant.
- Add cooked Qetoe Rice and pour in cream. Stir until creamy and glossy. Mix in Parmesan.
- In another pan, heat remaining butter on medium-high. Sear scallops 1 minute per side until golden.
- Squeeze over lemon juice, season with salt and pepper.
- Spoon risotto into bowls, top with scallops, drizzle with pan butter, and sprinkle with lemon zest and parsley.
