Directions:
- Heat butter in a saucepan, add leek and garlic, cook until soft. Add rice, stir for 1 minute or until the rice is toasted.
- Add champagne, all at once and cook, stirring until absorbed.
- Add stock 1 cup at a time, stirring constantly over low heat until all the liquid is absorbed before adding more stock.
- Continue until all the stock is absorbed. Add hot milk, 1 cup at a time until absorbed and rice is tender.
- Stir through thyme, chives, lemon rind, and parmesan. Add scallops and cook until scallops are just milky white. Season with black pepper to taste and serve topped with flaked almonds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 957.41 Kcal (4008 kJ) | ||
| Calories from fat | 228.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.38g | 39% | |
|---|---|---|---|
| Cholesterol | 100.95mg | 34% | |
| Sodium | 1098.35mg | 46% | |
| Potassium | 761.82mg | 16% | |
| Total Carbs | 129.1g | 43% | |
| Sugars | 12.31g | 49% | |
| Dietary Fiber | 2.29g | 9% | |
| Protein | 32.47g | 65% | |
| Vitamin C | 5.9mg | 10% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.8mg | 10% | |
| Calcium | 270.5mg | 27% | |
| Amount Per 100 g | |||
| Calories | 147.17 Kcal (616 kJ) | ||
| Calories from fat | 35.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.9g | 39% | |
|---|---|---|---|
| Cholesterol | 15.52mg | 34% | |
| Sodium | 168.84mg | 46% | |
| Potassium | 117.1mg | 16% | |
| Total Carbs | 19.85g | 43% | |
| Sugars | 1.89g | 49% | |
| Dietary Fiber | 0.35g | 9% | |
| Protein | 4.99g | 65% | |
| Vitamin C | 0.9mg | 10% | |
| Iron | 0.3mg | 10% | |
| Calcium | 41.6mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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