Risotto with plump scallops, flavorsome sun-dried tomatoes and peppery arugula.

3 tablespoons extra virgin olive oil

1 onion—finely chopped

2 cloves garlic—finely chopped

1 cup arborio rice

½ teaspoon finely chopped lemon zest

6 sun-dried tomatoes—cut into small pieces

½ cup white wine

2 cups fish, chicken or vegetable stock

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

16 uncooked scallops—roe removed

1 cup tightly-packed arugula (rocket) leaves

1/3 cup grated Parmesan cheese

1 tablespoon lemon juice

HEAT 2 tablespoons of the olive oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally. ADD the garlic, rice, sun-dried tomatoes and lemon zest and cook for 1 minute, stirring to coat the rice with oil. ADD the wine, stock, salt and pepper, bring to the boil then cover with a lid and reduce the heat to low. SIMMER gently for 16 minutes without lifting the lid. REMOVE the lid and quickly add the scallops and arugula before replacing the lid and cooking for a further 5 minutes. STIR the lemon juice, cheese and reserved tablespoon of olive oil through the rice.

Variations: Shrimp or bite-size pieces of chicken breast work equally well with this risotto. (Chicken pieces will need to be added for the last 8 minutes of cooking.)

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