Lemon-Herb Risotto With Scallops
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 cups
Chicken Broth (low-sodium)2 tbsps
Extra-Virgin Olive Oil3 tbsps
Unsalted Butter3 cup
Arborio Rice1 cup
White Wine (dry)1 cup
Grated Parmesan Cheese1 cup
Parsley (chopped fresh)2 tbsps
Chives (chopped fresh)Directions:
1
Bring the chicken broth to a boil in a medium saucepan; keep warm over low heat
2
Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over medium heat
3
Add the leek, season with salt and cook, stirring occasionally, until softened, about 5 minutes
4
Add the rice, season with salt and cook, stirring occasionally, until the rice is coated, about 1 minute
5
Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute
6
Ladle about 1/2 cup hot chicken broth into the risotto and cook, stirring, until absorbed
7
Continue to add the broth in about 1/2-cup increments, stirring until absorbed before adding more, until the rice is tender and creamy, about 18 minutes
8
(If you¿ve used up all the broth and the rice is not yet tender, stir in a little hot water
9
) During the last 5 minutes of cooking the risotto, heat a medium nonstick skillet over high heat and add the remaining 1 tablespoon olive oil
10
Season the scallops with salt and pepper and add to the skillet
11
Cook, undisturbed, until browned and crisp, 2 to 3 minutes
12
Flip the scallops and continue to cook until just cooked through, about 1 more minute
13
Remove to a plate
14
Stir the remaining 2 tablespoons butter, the parmesan, lemon juice and all but a pinch of the lemon zest into the risotto until creamy
15
(Add a splash of water to loosen, if necessary
16
) Season with salt and stir in the parsley and chives
17
Divide between bowls and top with the scallops; sprinkle with the remaining lemon zest
18
Photograph by Con Poulos