Scallop Risotto with Spring Vegetables #Scalloped #Risotto

4.8 ★★★★★ | This scallop risotto is great for springtime entertaining, it’s filled with tender bay scallops, sweet peas, zucchini and the brightness of lemon, it’s elegant and easy to make. #Scalloped #Risotto

4.8 ★★★★★ | This scallop risotto is great for springtime entertaining, it’s filled with tender bay scallops, sweet peas, zucchini and the brightness of lemon, it’s elegant and easy to make. #Scalloped #Risotto



Scallop Risotto with Spring Vegetables #Scalloped #Risotto , .


4.8 ★★★★★ | This scallop risotto is great for springtime entertaining, it’s filled with tender bay scallops, sweet peas, zucchini and the brightness of lemon, it’s elegant and easy to make. #Scalloped #Risotto

Total Time: 50 Minutes, Servings: 6 Servings



Ingredients :
  • 1 lb. bay scallops, patted dry
  • 1¼ cups short grain arborio rice
  • 1 quart chicken stock
  • 2 medium zucchini, small diced and precooked in sauté pan with olive oil until golden ( may substitute chopped asparagus)
  • 1 cup peas, frozen or fresh
  • ½ onion, diced
  • 2 cloves garlic, minced
  • 1¼ cups shredded Parmigiano Reggiano
  • ¾ cup white wine
  • handful of chopped parsley
  • butter and olive oil
  • zest of 1 lemon



Instructions :
  • Have all your ingredients ready to go.
  • Heat all the stock in a separate pan.
  • Use a heavy bottomed pan to make and stir the risotto in so it doesn't burn.
  • Add a knob of butter and drizzle olive oil at the bottom of the pan on medium heat.
  • Add the onions and garlic, stirring to translucent.
  • Toss in the rice and stir to coat for around 2 to 3 minutes
  • Add the white wine, stirring until rice absorbs it..
  • Add stock in 1 cup at a time, stirring constantly until it absorbs, then repeat with another cup of hot stock.
  • In the meantime, heat a separate sauté pan until hot, add a little butter and toss in the bay scallops, don't turn them, let them cook for 2-3 minutes, set aside.
  • Keep stirring and repeat adding stock 1 cup at a time until the rice absorbs the liquid and tastes al dente but not crunchy and hard. ( there might be a little stock leftover).
  • Remove risotto pan from heat, add a tablespoon of butter, lemon zest and all of the grated cheese and stir until combined.
  • Fold in the cooked zucchini and peas being gentle when tossing and most of the cooked scallops, reserve some for garnish.
  • Put a lid on for 1 minute, so everything can meld together.
  • Add chopped parsley and spoon into bowls.
  • Garnish with a drizzle of olive oil and the reserved scallops for garnish.
  • Serve immediately and enjoy!



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