Great dinner and easy to do. Serves 8
Bring broth to boil in medium saucepan, reduce heat and simmer
Heat olive oil in large saucepan. Add onion, reduce heat, and sauté for 1 minute. Add rice and cook, stirring to coat, about 2 minutes.
Add half of the simmered chicken broth to rice and cook, stirring constantly, until the rice absorbs the broth, 6 to 8 minutes. Add remaining broth and simmer, stirring , until broth is absorbed, another 6 to 8 minutes. Add wine and simmer, stirring, until risotto is creamy and rice is tender. Add pepper, butter, and cheese.
Steam asparagus until tender, about 4 minutes, add to risotto.
Meanwhile, pat scallops dry with paper towels and season with salt and pepper. Sauté scallops in remaining olive oil over very hi heat until golden. Serve scallops on top of the risotto.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (397g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 427 | ||
Calories from Fat: 79 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 62.5mg | 19 % | |
Sodium 763.5mg | 26 % | |
Potassium 663.9mg | 17 % | |
Total Carbohydrate 51.1g | 15 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 48.4g | ||
Protein 31.2g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 427
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