Risotto spoons with scallops, cranberries, parsley, lemon zest & chilli

Risotto spoons with scallops, cranberries, parsley, lemon zest & chilli
Girls love to get together and catch up over canapés and luxurious drinks! This October, get your girlfriends together for a girl's night in and help raise money to support breast cancer research. Indulge your friends by cooking up a storm of cranberry-inspired canapés, sweet treats and refreshing cocktails.

Cranberries are jam-packed with antioxidants, which is important for good health and glowing skin. With their fun bright red colour, cranberries will also give your snacks the ultimate girlie hue pink!

Cranberries contain bacteria-blocking compounds that are believed to be helpful in preventing urinary tract infections, and recent research suggests this same function may be useful in blocking the bacteria responsible for stomach ulcers and certain oral bacteria that can lead to gum disease.

Check out www.cranberries.com.au for more delicious recipe ideas and information on cranberries' health benefits.

Risotto spoons with Scallops, Cranberries, Parsley, Lemon Zest & Chilli


60g Vialone nano rice
1 tsp Shallot, chopped
1 tsp Celery, chopped
Clove of garlic, chopped
L Vegetable stock
2 Tbsp Dry vermouth
6 Scallops finely chopped
1 Tbsp Dried cranberries, reconstituted in a little boiling water
1 Tbsp Flat leaf parsley, finely chopped
Zest of a lemon, finely grated
Very small pinch of dried chilli
Squeeze of lemon juice
Tbsp Unsalted butter
1 tsp Grated Parmesan
Sea salt
Freshly ground black pepper

1.Heat a large saucepan until hot and add tablespoon of butter. Add the shallots, celery and garlic and cook, stirring constantly until soft.

2. Add the rice and cooking for a further 30 seconds. Add the vermouth and cook until it has evaporated. Start adding the chicken stock slowly, stirring constantly at all times. After 15 minutes, add the cranberries, chilli, lemon zest and scallops and stir to combine.

3. Cook for a further 5 minutes and stir in the butter, Parmesan and parsley. Season with sea salt and freshly ground black pepper to serve.

Serves 12