Cristina’s Creamy Zucchini & Scallop Risotto

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Cristina Ferrare
Nutrition per serving    (USDA % daily values)
CAL
658
FAT
57%
CHOL
33%
SOD
33%
Uploaded by: Cristina Ferrare

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Ingredients for 4 servings

2 tablespoons unsalted butter

3 shallots (eschalots french shallots), finely chopped

2 cloves garlic, crushed

? cup (80ml) sherry

Sea salt and cracked black pepper

2 cups (400g) arborio rice

6 cups hot fish stock

1 zucchini, finely chopped

½ cup (120g) crème fraiche

20 fresh scallops, shell and roe removed

1 tablespoon olive oil, plus extra for drizzzling

1 lemon

Chervil leaves, to serve

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