Risotto with Scallops and Mushrooms

For the risotto with scallops and mushrooms, thinly slice the leek and sauté in olive oil with the risotto rice until translucent.

Ladle in hot vegetable soup and cook, stirring, until soup is used up and rice is al dente (15-20 minutes).

Wash scallops, dry well and cut in half horizontally. Fry briefly (1 minute) in hot olive oil until brown on both sides and set aside.

Slice mushrooms and fry until brown on both sides as well.

Season the finished risotto with lemon juice and salt. Stir in fried scallops and champions, let stand for 5 minutes and serve the risotto with scallops and mushrooms sprinkled with parsley.

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