Barley Risotto with Grilled Scallops
- Number of Servings: 5
Ingredients
1 c pearled barley1 c diced onion3/4 fresh or frozen green peas3 c low sodium vegetable stock, heated1/2 c white wine1/3 c grated parmesan cheese15-20 fresh jumbo scallops
Place barley in dry saute pan & toast 3-5 minutes. Reserve.
Spray oil in large cooking pot. Add onions & saute.
Add barley and half of heated vegetable stock.
Bring to a simmer and stir.
Add remaining stock 1 cup at a time & continue cooking and stirring for 40-50 minutes.
Stir in white wine.
Add peas and cheese.
Salt & pepper to taste and reserve. You may need to loosen with more stock if risotto isn't served immediately.
Heat grill to high.
Grill scallops for 3 minutes on each side.
Place 1/3 cup risotto in a warmed bowl and top each serving with 3 oz scallops.
Serving Size: 1/3 cup risotto & 3 oz scallops
Number of Servings: 5
Recipe submitted by SparkPeople user CATHYBYMAN.
Spray oil in large cooking pot. Add onions & saute.
Add barley and half of heated vegetable stock.
Bring to a simmer and stir.
Add remaining stock 1 cup at a time & continue cooking and stirring for 40-50 minutes.
Stir in white wine.
Add peas and cheese.
Salt & pepper to taste and reserve. You may need to loosen with more stock if risotto isn't served immediately.
Heat grill to high.
Grill scallops for 3 minutes on each side.
Place 1/3 cup risotto in a warmed bowl and top each serving with 3 oz scallops.
Serving Size: 1/3 cup risotto & 3 oz scallops
Number of Servings: 5
Recipe submitted by SparkPeople user CATHYBYMAN.
Nutritional Info Amount Per Serving
- Calories: 301.2
- Total Fat: 3.2 g
- Cholesterol: 33.3 mg
- Sodium: 310.6 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 7.7 g
- Protein: 22.5 g
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