Summertime Risotto
Serves: 5
Jonathan Flatley
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
50
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Olive Oil1 cup
Lemon Juice (fresh)1 tsps
Garlic (minced)1 small
Onion (diced)2 cups
Zucchini (diced)450 g
Arborio Rice1 cup
White Wine (dry)3 cups
Chicken Broth (nonfat)6 tbsps
Grated Parmesan18
Sea Scallops1 bunch
Parsley (chopped optional)Directions:
1
Tomatoes Heat oven to 250°F
2
Gently toss tomatoes in 2 tsp oil with a pinch of salt and pepper
3
Bake on a nonstick baking sheet 1 hour
4
Puree tomatoes in a blender with lemon juice and 1 tbsp oil
5
Season with salt and pepper
6
Set aside to cool
7
Heat oven to 250°F
8
Gently toss tomatoes in 2 tsp oil with a pinch of salt and pepper
9
Bake on a nonstick baking sheet 1 hour
10
Puree tomatoes in a blender with lemon juice and 1 tbsp oil
11
Season with salt and pepper
12
Set aside to cool
13
Zucchini Heat 1 tsp oil on medium heat in a medium pan
14
Cook garlic and half the onion until translucent; add zucchini and cook 5 minutes
15
Heat 1 tsp oil on medium heat in a medium pan
16
Cook garlic and half the onion until translucent; add zucchini and cook 5 minutes
17
Risotto Heat 1 tbsp oil in a medium pot on medium heat and sauté remaining onion until translucent
18
Add rice and cook 2 minutes
19
Gradually pour in wine, stirring until rice absorbs wine
20
Add broth 1 cup at a time until absorbed, stirring continually for 20 minutes or until rice is tender (add more broth if necessary)
21
Once rice is cooked, stir in tomato puree, butter and cheese
22
Set aside
23
Heat 1 tbsp oil in a medium pot on medium heat and sauté remaining onion until translucent
24
Add rice and cook 2 minutes
25
Gradually pour in wine, stirring until rice absorbs wine
26
Add broth 1 cup at a time until absorbed, stirring continually for 20 minutes or until rice is tender (add more broth if necessary)
27
Once rice is cooked, stir in tomato puree, butter and cheese
28
Set aside
29
Scallops Heat 1 tbsp oil in a small pan
30
Salt and pepper scallops and cook both sides until lightly browned
31
Add tomatoes and sauté 5 minutes
32
Spoon risotto on plate and top with scallops, tomatoes and parsley
33
Heat 1 tbsp oil in a small pan
34
Salt and pepper scallops and cook both sides until lightly browned
35
Add tomatoes and sauté 5 minutes
36
Spoon risotto on plate and top with scallops, tomatoes and parsley