Risotto with Wild Mushrooms and Scallops

Name: Risotto with Wild Mushrooms and Scallops
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters Arborio rice; 2 bay leaves; 2 Tbsps butter; 2 liters canned chicken stock, heated; 118 milliliters dry white wine, such as Pinot Grigio; 1 leave Fresh flat parsley, for garnish; 2 Tbsps chopped fresh flat-leaf parsley; 2 garlic cloves, minced; 454 grams assorted mushrooms, such as Portobello, crimini, and shiitake, stemmed; 4 servings Extra-virgin olive oil; 1 onion, minced; 118 milliliters freshly grated Parmigiano-Reggiano; 4 servings Salt and freshly ground black pepper; 680 grams sea scallops, crescent-shaped muscles removed and discarded; 1 leave from handful fresh thyme sprigs

You can never have too many Mediterranean recipes, so give Risotto with Wild Mushrooms and Scallops a try. For $4.76 per serving, you get a main course that serves 4. Watching your figure? This gluten free recipe has 818 calories, 27g of protein, and 30g of fat per serving. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of arborio rice, salt and pepper, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Place a large, deep skillet over medium-high heat and drizzle with a 2-count of oil. When the oil is hot, sprinkle the scallops with salt and pepper and brown well on both sides, about 2 minutes.

Ingredients you will need

Salt And Pepper

Scallops

Cooking Oil

Equipment you will use

Frying Pan

Remove to a plate and cover to keep warm while you make the risotto.

Reduce the heat to medium.

Drizzle in another 2-count of olive oil.

Ingredients you will need

Olive Oil

Add the onion and garlic and cook, stirring, for 5 minutes until soft. Toss in the mushrooms and herbs and cook until the mushrooms lose their liquid and are lightly browned, about 10 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Mushrooms

Garlic

Herbs

Onion

Add the rice and stir 2 minutes to coat with the oil; the grains will turn opaque. Season again. Stir in the wine and cook 1 minute to evaporate the alcohol.

Ingredients you will need

Alcohol

Grains

Rice

Wine

Cooking Oil

Now pour in 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all of the liquid.

Ingredients you will need

Stock

Rice

Equipment you will use

Wooden Spoon

Add another cup of stock. Continue in this way, stirring constantly and adding the stock 1 cup at a time, allowing the rice to absorb the liquid before adding more. (You may not need all of the stock; the risotto is done when it is slightly firm but creamy.) Fold in the scallops with the last cup of stock to warm them up. When the risotto is cooked, fold in the butter and cheese, and drizzle with a little more olive oil.

Ingredients you will need

Olive Oil

Scallops

Butter