Sweet Pea, Scallop and Mint Risotto

Name: Sweet Pea, Scallop and Mint Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters Arborio rice; 59 milliliters butter, room temperature; 2 liters chicken stock, heated; 118 milliliters dry white wine; 59 milliliters finely chopped fresh mint; 237 milliliters fresh peas, cooked (or frozen peas, rinse under cool water to thaw); 6 servings Kosher salt and freshly ground black pepper; 5 Tbsps extra-virgin olive oil, plus more for drizzling; 118 milliliters grated Parmesan; 454 grams diver scallops; 59 milliliters finely chopped shallots

You can never have too many Mediterranean recipes, so give Sweet Pea, Scallop and Mint Risotto a try. Watching your figure? This gluten free and pescatarian recipe has 647 calories, 26g of protein, and 26g of fat per serving. For $3.63 per serving, you get a main course that serves 6. If you have parmesan, diver scallops, kosher salt and pepper, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Place a large, deep skillet over medium heat and pour in 3 tablespoons olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add shallots and cook, stirring, for 5 minutes, until soft. Stir in rice and half of the chopped mint making sure to coat all the rice grains with the oil.

Ingredients you will need

Shallot

Grains

Mint

Rice

Cooking Oil

Add wine and cook until most of the liquid (as well as the alcohol) has evaporated. Season with a little salt and pepper. Ladle in 1 cup of hot stock. Using a wooden spoon, stir gently until most of the stock has been absorbed. Keep adding stock a cup at a time and stirring. After about 10 to 15 minutes, test the rice. It should be cooked and creamy but still have a slight bite to it. (You may not need all of the stock.) Gently fold in peas and 1/4 cup butter. Stir in the parmesan cheese and taste for seasoning.

Ingredients you will need

Parmesan

Salt And Pepper

Seasoning

Alcohol

Butter

Stock

Peas

Rice

Wine

Equipment you will use

Wooden Spoon

Ladle

Remove from heat and cover while you sear the scallops.

Ingredients you will need

Scallops

Set a non-stick saute pan over medium heat and add 2 tablespoons olive oil and 1 tablespoon butter. Pat the scallops with paper towels to make sure they are very dry. Season on both sides with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Scallops

Butter

Equipment you will use

Paper Towels

Frying Pan

Add scallops to pan, making sure not to overcrowd, and cook until they are nicely browned on both sides, about 4 to 8 minutes depending on the size of your scallops.

Ingredients you will need

Scallops

Equipment you will use

Frying Pan

Check the risotto and add a bit more stock if it has gotten too thick. In a shallow bowl or plate, make a nice mound of risotto and top with 3 or 4 scallops.

Ingredients you will need

Scallops

Stock

Equipment you will use

Bowl

Garnish with remaining mint and a drizzle of olive oil.

Ingredients you will need

Olive Oil

Mint

Serve immediately.

Equipment

Ingredients

Servings:

473milliliters

Arborio rice 59milliliters

butter, room temperature 2liters

chicken stock, heated 118milliliters

dry white wine 59milliliters

finely chopped fresh mint 237milliliters

fresh peas, cooked (or frozen peas, rinse under cool water to thaw)6servings

Kosher salt and freshly ground black pepper 5Tbsps

extra-virgin olive oil, plus more for drizzling 118milliliters

grated Parmesan 454grams

diver scallops 59milliliters

finely chopped shallots

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. 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 Lapis Luna Chardonnay. It has 4.7 out of 5 stars and a bottle costs about 13 dollars.

Lapis Luna Chardonnay

Orange zest, ripe pineapple, toast, and vanilla on the nose. Full-bodied, fresh and lively, with lush white peach and ripe apple flavors leading to a savory buttered finish.