Three Cheese and Scallop Risotto

Preparation time: 5 minutes
Cooking time: 40 minutes
Serves: 4 -6


  • 120g Heidi Farm Raclette
  • 100g Tasmanian Heritage Red Square cheese
  • 120g Tasmanian Heritage Signature Blue cheese
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2˝ cups Arborio rice
  • 5 cups fish or chicken stock, simmering
  • Freshly ground black pepper, to taste
  • ˝ cup continental parsley, finely chopped
  • 16 scallops
  • 50g spinach leaves
  • Red capsicum, finely shredded for garnish


  1. Cut the Red Square into small pieces and set aside. Shave 4 small pieces from the Raclette and set aside for garnish, then grate the remainder and set aside. Shave 4 small pieces from the Signature Blue cheese and set aside for garnish, then chop the remainder into small pieces and set aside.
  2. Heat the oil in a large frying pan over a low heat and sauté the onions, then add rice to the pan and toast for 2 minutes.
  3. Add 2 ladles of stock to the pan and cook, stirring continuously, until the liquid has been absorbed. Repeat with the stock until the rice is tender but not soft.
  4. Add the cheeses to the pan and stir until they are melted and well combined.
  5. Season with black pepper then fold through the lemon rind and parsley.
  6. Quickly sear the scallops in a hot non-stick pan with a little olive oil.
  7. To serve: Divide the risotto between the serving plates and top with a few spinach leaves and capsicum shreds. Place four scallops around the base of the risotto and finally garnish the dish with the Raclette & Signature Blue shavings.
  8. Serve immediately with a chilled glass of dry white wine.

Scallops may be replaced with chicken if required.
Tasmanian Heritage Signature Brie or Camembert may be used in place of Red Square.

Back to Recipes listing