Pronto Scallop Risotto

Name: Pronto Scallop Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps finely shredded fresh basil leaves; 340 grams bay scallops, rinsed and drained; 79 milliliters chopped celery; 946 milliliters About fat-skimmed chicken broth; 2 teaspoons grated fresh ginger; 4 servings Salt and fresh-ground pepper; 1 Tbsp lemon juice; 4 servings Lemon wedges; 1 Tbsp olive oil; 237 milliliters frozen petite peas; 79 milliliters chopped red onion; 296 milliliters grain white rice such as pearl or arborio

Need a gluten free and dairy free main course? Pronto Scallop Risotto could be an excellent recipe to try. This recipe makes 4 servings with 345 calories, 18g of protein, and 5g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. This recipe is typical of Mediterranean cuisine. A mixture of lemon wedges, olive oil, celery, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

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.

Ingredients you will need

Celery

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add rice and mix well.

Ingredients you will need

Rice

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.

Ingredients you will need

Broth

Rice

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.

Ingredients you will need

Scallops

Ginger

Peas

Add lemon juice, and a little more broth if a creamier texture is desired; mix well.

Ingredients you will need

Lemon Juice

Broth

Spoon risotto into wide bowls.

Equipment you will use

Bowl

Sprinkle with basil and garnish with lemon wedges.

Ingredients you will need

Lemon Wedge

Basil

Add salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Equipment

Frying Pan

Bowl

Ingredients

Servings:

2Tbsps

finely shredded fresh basil leaves 340grams

bay scallops, rinsed and drained 79milliliters

chopped celery 946milliliters

About fat-skimmed chicken broth 2teaspoons

grated fresh ginger 4servings

Salt and fresh-ground pepper 1Tbsp

lemon juice 4servings

Lemon wedges 1Tbsp

olive oil 237milliliters

frozen petite peas 79milliliters

chopped red onion 296milliliters

grain white rice such as pearl or arborio

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices 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 A to Z Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.