Pronto Scallop Risotto
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.
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- Calories: 401
- Calories from fat: 10%
- Protein: 29g
- Fat: 4.6g
- Saturated fat: 0.6g
- Carbohydrate: 58g
- Fiber: 4.1g
- Sodium: 286mg
- Cholesterol: 28mg
- 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
- Lemon wedges
- Salt and fresh-ground pepper
- 1. 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.
- 2. 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.
- 3. 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.
- 4. Spoon risotto into wide bowls. Sprinkle with basil and garnish with lemon wedges. Add salt and pepper to taste.
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