SCALLOPS RISOTTO RECIPES

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SCALLOPS OVER WILTED SPINACH PARMESAN RISOTTO - SKINNYTASTE



Scallops over Wilted Spinach Parmesan Risotto - Skinnytaste image

Scallops over Wilted Spinach Parmesan Risotto

Provided by Gina

Categories     Dinner

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 3

Number Of Ingredients 14

1 cup arborio rice
2 tsp butter
1 shallot (minced)
1/2 cup white wine
4 cups fat free chicken stock
salt and pepper
1/4 cup grated parmesan cheese
2 tbsp chopped parsley
16 oz sea scallops (about 12-14 )
salt and fresh pepper
2 tsp butter
1 tsp olive oil
1 shallot (minced)
10 oz baby spinach (washed)

Steps:

  • For the risotto:
  • For the scallops:

Nutrition Facts : ServingSize 3 /4 cup risotto and 5 oz scallops/spinach, Calories 481 kcal, CarbohydrateContent 16 g, ProteinContent 23.5 g, FatContent 17 g, SaturatedFatContent 2 g, CholesterolContent 67 mg, SodiumContent 628 mg, FiberContent 2.5 g, SugarContent 1.3 g

ASPARAGUS & MINT RISOTTO| RICE RECIPES - JAMIE OLIVER



Asparagus & mint risotto| Rice recipes - Jamie Oliver image

This is such a simple, clean and delicious risotto. When buying asparagus, have a look around because there are lots of varieties available now - purple-tipped, white, thin straggly Japanese, wild Spanish and dozens of good locally grown English. In this recipe, the stalks are finely sliced to an inch below the tips - this will give you lots of flavour from the stalks and you'll then have those whole beautiful tips as a bit of a prize! There are variations on this risotto that I love to do, like sprinkling in a little picked crab or lobster meat or fresh, peeled prawns or sliced scallops - all of these work particularly well with asparagus if you fancy a little upgrade. (If you do decide to add any of these seafood suggestions, then reduce your Parmesan by half.)

Total Time 1 hours 5 minutes

Yield 8

Number Of Ingredients 15

1 litre organic vegetable or chicken stock
2 tablespoons olive oil
1 large onion peeled and finely chopped
4-5 sticks celery trimmed and finely chopped
600 g risotto rice
250 ml vermouth or dry white wine
2 bunches asparagus woody ends removed and discarded
700 ml organic vegetable or chicken stock
50 g butter
1 small handful Parmesan cheese freshly grated, plus a block for grating
1 bunch fresh mint leaves picked and finely chopped
2 lemons zest and juice of
sea salt
freshly ground black pepper
extra virgin olive oil

Steps:

  • Finely chop your asparagus stalks into tiny discs, keeping the tips whole. Then start making your basic risotto recipe. Stage 1: Bring the stock to a simmer in a saucepan. Put the olive oil in a separate large pan, add the onion and celery and cook very gently for about 15 minutes, without colouring, until soft. Add the rice (it will sizzle) and turn up the heat. Don't let the rice or veg catch on the bottom of the pan, so keep it moving. Stage 2: Quickly pour in the vermouth or wine. You will smell the alcohol immediately, so keep stirring all the time until it has evaporated, leaving the rice with a lovely perfume. Stage 3: Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn the heat down to low so the rice doesn't cook too quickly, otherwise the outside of each grain will be stodgy and the inside hard and nutty (you don't want to cook it too slowly either, or it will turn into rice pudding!) and continue to add ladlefuls of stock until it has all be absorbed. This should take about 14 to 15 minutes and give you rice that is beginning to soften but is still a little al dente. Put to one side. Now put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base and the finely sliced asparagus stalks and the tips. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice and asparagus are cooked. You might not need all your stock. Be careful not to overcook the rice - check it throughout cooking to make sure it's a pleasure to eat. It should hold its shape but be soft, creamy and oozy, and the overall texture should be slightly looser than you think you want it. Turn off the heat, beat in your butter and Parmesan, mint, almost all the lemon zest and all the juice. Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute. Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmesan on the table.

Nutrition Facts : Calories 395 calories, FatContent 8.9 g fat, SaturatedFatContent 4.1 g saturated fat, ProteinContent 9.3 g protein, CarbohydrateContent 61.9 g carbohydrate, SugarContent 3 g sugar, SodiumContent 0.2 g salt, FiberContent 2.4 g fibre

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