Summertime Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup cherry tomatoes1/4 cup olive oil1/4 cup fresh lemon juice1 tsp minced garlic1 small onion, diced2 cups diced zucchini1 pound dry arborio rice3-4 cups nonfat, low sodium chicken broth1 pound sea scallops
Tomatoes
Heat oven to 250°F. Gently toss tomatoes in 2 tsp oil with a pinch of salt and pepper. Bake on a nonstick baking sheet 1 hour.
Zucchini
Heat 1 tsp oil on medium heat in a medium pan. Cook garlic and half the onion until translucent; add zucchini and cook 5 minutes.Place all this in a blender. Add lemon juice and 1 tbsp olive oil. Puree. Add salt & pepper to taste.
Risotto
Heat 1 tbsp oil in a medium pot on medium heat and sauté remaining onion until translucent. Add rice and cook 2 minutes. Add broth 1 cup at a time until absorbed, stirring continually for 20 minutes or until rice is tender (add more broth if necessary). Once rice is cooked, stir in zucchini puree. Set aside.
Scallops
Heat 1 tbsp oil in a small pan. Salt and pepper scallops and cook both sides until lightly browned. Add tomatoes and sauté 5 minutes. Spoon risotto on plate and top with scallops, tomatoes and parsley.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user HAWGWILD1.
Heat oven to 250°F. Gently toss tomatoes in 2 tsp oil with a pinch of salt and pepper. Bake on a nonstick baking sheet 1 hour.
Zucchini
Heat 1 tsp oil on medium heat in a medium pan. Cook garlic and half the onion until translucent; add zucchini and cook 5 minutes.Place all this in a blender. Add lemon juice and 1 tbsp olive oil. Puree. Add salt & pepper to taste.
Risotto
Heat 1 tbsp oil in a medium pot on medium heat and sauté remaining onion until translucent. Add rice and cook 2 minutes. Add broth 1 cup at a time until absorbed, stirring continually for 20 minutes or until rice is tender (add more broth if necessary). Once rice is cooked, stir in zucchini puree. Set aside.
Scallops
Heat 1 tbsp oil in a small pan. Salt and pepper scallops and cook both sides until lightly browned. Add tomatoes and sauté 5 minutes. Spoon risotto on plate and top with scallops, tomatoes and parsley.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user HAWGWILD1.
Nutritional Info Amount Per Serving
- Calories: 455.4
- Total Fat: 10.1 g
- Cholesterol: 25.0 mg
- Sodium: 502.2 mg
- Total Carbs: 68.4 g
- Dietary Fiber: 2.9 g
- Protein: 21.3 g
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