Creamy Scallop and Mushroom Risotto

Name: Creamy Scallop and Mushroom Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters Arborio rice; 6 servings Freshly ground black pepper; 2 Tbsps butter; 591 milliliters fish broth or chicken broth, heated; 227 grams clam juice; 85 grams cream cheese, cut into chunks; 113 grams portobello mushrooms, chopped; 0 teaspoons saffron threads; 6 servings Salt; 454 grams bay or sea scallops, cut into pieces; 1 shallot, minced

You can never have too many Mediterranean recipes, so give Creamy Scallop and Mushroom Risotto a try. This side dish has 291 calories, 5g of protein, and 9g of fat per serving. This recipe serves 6. This recipe covers 10% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up arborio rice, pepper, clam juice, and a few other things to make it today.

Instructions

Saut scallops in butter over medium-high heat in a saucepan or Dutch oven 3 to 5 minutes or until cooked through.

Ingredients you will need

Scallops

Butter

Equipment you will use

Dutch Oven

Sauce Pan

Remove scallops from pan, and set aside.

Ingredients you will need

Scallops

Equipment you will use

Frying Pan

Place shallots and mushrooms into pan; cook, stirring constantly, 3 to 5 minutes or until tender.

Ingredients you will need

Mushrooms

Shallot

Equipment you will use

Frying Pan

Add rice, and stir until well-coated and translucent, about 1 to 2 minutes. Stir in saffron threads and clam juice; reduce heat to maintain a simmer. Cook uncovered, stirring constantly. When liquid is nearly absorbed, stir in the hot broth, 1 cup at a time, stirring frequently, until each addition has been absorbed. (The entire process should take 20 to 25 minutes.)

Ingredients you will need

Saffron

Clam Juice

Broth

Rice

Stir in cream cheese, and cook just until cheese has blended. Stir in scallops, and simmer until heated through. Season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Cream Cheese

Scallops

Cheese

Equipment

Dutch Oven

Sauce Pan

Frying Pan

Ingredients

Servings:

355milliliters

Arborio rice 6servings

Freshly ground black pepper 2Tbsps

butter 591milliliters

fish broth or chicken broth, heated 227grams

clam juice 85grams

cream cheese, cut into chunks 113grams

portobello mushrooms, chopped 0teaspoons

saffron threads 6servings

Salt 454grams

bay or sea scallops, cut into pieces 1

shallot, minced

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Chateau Ste. Michelle Indian Wells Chardonnay Wine. It has 5 out of 5 stars and a bottle costs about 18 dollars.