Scallop RisottoSubmitted by: MRANDA205
5 cups chicken broth
2 T EVOO
1/2 c chopped white onion
2 cloves garlic
1/2 lb bacon
2 C white rice
1/2 C white wine
8 oz Scallops
3 T grated parmesan cheese
2 t butter
2. In another saucepan, heat olive oil. Add onions, garlic, and bacon, and cook until vegetables are soft and bacon is cooked, about 5-7 mins.
3. Add rice and lightly toast, about 2 mins.
4. Lower the heat and add wine. Cook for 2 mins. Add 1 1/2 cups broth and cook, stirring occasionally, until liquid is almost completely absorbed. Repeat with broth, adding a bit at a time and letting it absorb, until broth is gone and risotto is tender and creamy.
5. Stir in scallops and cook until opaque, about 3 mins. Stir in parsley, cheese, and butter.
Serving Size: Makes 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MRANDA205.