Summertime Risotto

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Summertime Risotto calories by ingredient
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Number of Servings: 6


    1 cup cherry tomatoes
    1/4 cup olive oil
    1/4 cup fresh lemon juice
    1 tsp minced garlic
    1 small onion, diced
    2 cups diced zucchini
    1 pound dry arborio rice
    3-4 cups nonfat, low sodium chicken broth
    1 pound sea scallops


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.

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.

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.

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.

TAGS:  Fish |

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Member Ratings For This Recipe

  • sounds totally yummy I make risotto a lot, just the plain saffron kind. you have made the directions very clear and easy - 1/15/10

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