Summertime Risotto

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 766.2
  • Total Fat: 14.8 g
  • Cholesterol: 24.9 mg
  • Sodium: 753.7 mg
  • Total Carbs: 130.7 g
  • Dietary Fiber: 11.0 g
  • Protein: 26.4 g

View full nutritional breakdown of Summertime Risotto calories by ingredient
Submitted by:

Introduction

From Eat Clean Diet From Eat Clean Diet
Number of Servings: 6

Ingredients

    1 pint cherry tomatoes, roasted
    4 Tbsp olive oil, best quality
    1 tsp garlic, minced
    1 small onion, diced
    2 cups diced zucchini
    .25 cup fresh lemon juice
    1 pound Arborio rice
    3-4 cups fat free chicken broth
    1 pound scallops, washed
    salt
    pepper
    1 bunch parsely, chopped(optional)

Directions

Roasted Tomatoes: Toss tomatoes in 2 teaspoons oil with a pinch of salt and pepper. Place on non-stick baking sheet and bake 1 hour at 250F.
Zucchini Puree: In a medium pan, heat 1 teaspoon oil over medium heat. Add garllic and half the onion and cook until translucent. Add zucchini and cook 5 minutes. Place all those ingredients in a blender. Add lemon juice and 1 tablespoon and puree. Add salt and pepper to taste. Set aside.
Risotto: Heat 1 tablespoon oil in medium pot on medium heat and saute remaining onion until translucent. Add rice and stir to coat. 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 zuchini puree. Set aside.
Scallops: Heat 1 tablespoon oil in small pan. Season scallops with salt and pepper and cook both sides until lightly browned. Add tomatoes and saute 5 minutes. Placee risotto on plate and top with scallops, tomatoes and parsely.

Number of Servings: 6

Recipe submitted by SparkPeople user AER1977.

TAGS:  Fish | Dinner | Fish Dinner |

Rate This Recipe