Scallop season starts in October, when the root vegetables are just coming out of the garden. This risotto is a brilliant marriage of the two. Vibrant in colour and flavour, the earthy, deep-red beets perfectly enhance the juicy sweetness of the scallops seared in a crisp, dry cider. If you’re feeling adven- turous, try cooking this with the Cranberry Rose Cider from No Boats On Sunday. The subtle flavours of the berries and rose infuse into the scallops and pair perfectly with the beet and fennel. Just make sure you save a glass to enjoy while you’re stirring!
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