Scallop Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
5 cups chicken broth2 T EVOO1/2 c chopped white onion2 cloves garlic1/2 lb bacon2 C white rice1/2 C white wine8 oz ScallopsParsley3 T grated parmesan cheese2 t butter
1. In a saucepan, heat chicken broth until barely simmering, then cover with lid to keep warm.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 202.6
- Total Fat: 11.0 g
- Cholesterol: 32.7 mg
- Sodium: 1,094.0 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 0.4 g
- Protein: 12.5 g