Photo: Jennifer Soo
- ½ cauliflower, cut into florettes
- 2 tbsp olive oil, plus ¼ cup
- 2 medium brown onions, finely chopped
- 6 garlic cloves, chopped
- 6 thyme sprigs
- 300g risotto rice
- 900ml chicken stock
- 2 chorizo sausages, peeled and sliced
- 12 scallops, cleaned
Pre-heat oven to 180C. Drizzle cauliflower with two tablespoons olive oil and roast until golden, reserve. Heat remaining oil in heavy-based saucepan and add onion, garlic, salt, pepper and thyme. Fry until soft and starting to colour, about 10 minutes. Add rice and cook a few minutes. Add stock and simmer, stirring occasionally until rice is just cooked through. Add more liquid if needed. While the rice is cooking, heat a non-stick frypan and fry chorizo until golden (no oil needed). Remove chorizo and fry scallops quickly in the same pan. Discard thyme stalks from risotto and gently stir cauliflower, chorizo and scallops through. Serve immediately.
Frying the scallops in the same pan as the chorizo turns them a lovely golden-red colour and the fat from the sausages means no extra oil is needed.
- Main Ingredients - Shellfish
- Cuisine - Spanish
- Course - Main-course