Betty Nichols loves the creaminess of risotto but refuses to be slowed down by the old-fashioned technique that requires adding the broth a portion at a time. She just pours in the liquid, and when the risotto is almost ready, she adds scallops, frozen peas, and fresh ginger.
1 tablespoon olive oil
1/3 cup chopped celery
1/3 cup chopped red onion
1 1/4 cups medium-grain white rice such as pearl or arborio
About 4 cups fat-skimmed chicken broth
3/4 pound bay scallops, rinsed and drained
1 cup frozen petite peas
2 teaspoons grated fresh ginger
1 tablespoon lemon juice
2 tablespoons finely shredded fresh basil leaves
Salt and fresh-ground pepper
How to Make It
In a 3- to 4-quart pan over medium heat, combine oil, celery, and onion. Stir often until onion is limp, 4 to 5 minutes. Add rice and mix well.
Add 4 cups broth and bring to a boil over high heat, stirring often. Reduce heat to simmering and stir often until rice is tender to bite, 12 to 15 minutes.
Add scallops, peas, and ginger. Stir until scallops are opaque but still moist-looking in center of thickest part (cut to test), 5 to 7 minutes. Add lemon juice, and a little more broth if a creamier texture is desired; mix well.
Spoon risotto into wide bowls. Sprinkle with basil and garnish with lemon wedges. Add salt and pepper to taste.