Seared Scallop, Lemon and Pea Oven-Baked Risotto

Add the garlic to the leek pan. Stir-fry for 30 secs.

Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir in the vegetable stock paste and boiled water for the risotto (see pantry for amount). Bring back up to the boil, then pop a lid on the pan (or cover with foil).

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.

For hob cooking, pour in 2p: 800ml, 3p: 1200ml, 4p: 1600ml of boiled water a third at a time, stirring each time until the stock has been absorbed, 20-25 mins.

Meanwhile, finely chop the chives (use scissors if easier).

Zest and halve the lemon.

In a large bowl, combine half the lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside.

Slice the remaining lemon into wedges.

When the risotto has 10 mins left, drain the scallops. Pat dry with kitchen paper, then season with salt and pepper.

Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the scallops and cook until golden and piping hot, 3 mins on both sides. IMPORTANT: Wash your hands and equipment after handling raw shellfish. The scallops are cooked when opaque in the middle.

When the scallops have 1 min left, add half the butter (see pantry for amount). Stir well to combine. 

When the risotto is cooked, remove it from the oven and stir through the peas, lemon zest, half the hard Italian style cheese and the remaining butter.

Taste and season with salt, pepper and more lemon juice if needed. TIP: Add a splash of water to loosen the risotto if needed.

Add the rocket and pumpkin seeds to the bowl of dressing. Toss to coat the leaves.