30 min   6 portions     difficulty

Risotto with scallops


Step 1

Peel the parsnips, cut into thin slices and the other one into small cubes. Leave the parsnip slices a moment aside.Peel the onion and the garlic and chop it good. 

Step 2

Then stew the onion along with the parsnip cubes a dozen minutes in olive oil over a low heat in the Beka Tr-lux frying pan.

Step 3

Add the peas 

Step 4

Then we add the thyme and add the rice. Stir it well until the grains are translucent.

Step 5

Deglaze with the white wine and let it boil. 

Step 6

Gradually add vegetable stock. Two scoops of vegetable stock ratio per scoop rice. Season to taste with salt and pepper.

Step 7

Cut the pancetta into thin strips and fry them crispy. Let them drain on some kitchen paper. Meanwhile you can dry the parsnip slices and fry them a few minutes at 160 ° c until they are golden brown and crisp. Lay them on a paper towel and sprinkle with salt.

Step 8

Clean the forest mushrooms and fry them very briefly in butter.

Step 9

Fry the scallops 1 minute on each side, season with salt and pepper.

Step 10

When the rice is done, add the Parmesan cheese and a knob of butter.

Step 11

Add the pancetta and mushrooms


  • 2 Peace Onion
  • 2 clove Garlic
  • 3 Parsnip
  • 150 gram Peas
  • 150 gram Pancetta
  • 400 gram Risotto rice
  • 400 gram Mushrooms
  • 30 gram Parmesan cheese
  • 2.5 Deciliter White wine
  • 24 Scallops
  • Butter
  • Olive oil
  • Vegetable broth

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