Fish

Barley Risotto with Grilled Scallops is for Dinner.

Barley Risotto with Grilled Scallops takes several minutes to prepare.

Barley Risotto with Grilled Scallops takes several minutes to cook.

Barley Risotto with Grilled Scallops makes 5 servings.

The ingredients for Barley Risotto with Grilled Scallops are:

1 c pearled barley
1 c diced onion
3/4 fresh or frozen green peas
3 c low sodium vegetable stock, heated
1/2 c white wine
1/3 c grated parmesan cheese
15-20 fresh jumbo scallops

Here is how you make Barley Risotto with Grilled Scallops:

Place barley in dry saute pan & toast 3-5 minutes. Reserve.Spray oil in large cooking pot. Add onions & saute.Add barley and half of heated vegetable stock.Bring to a simmer and stir.Add remaining stock 1 cup at a time & continue cooking and stirring for 40-50 minutes.Stir in white wine.Add peas and cheese.Salt & pepper to taste and reserve. You may need to loosen with more stock if risotto isn't served immediately.Heat grill to high.Grill scallops for 3 minutes on each side.Place 1/3 cup risotto in a warmed bowl and top each serving with 3 oz scallops.Serving Size: 1/3 cup risotto & 3 oz scallopsNumber of Servings: 5Recipe submitted by SparkPeople user CATHYBYMAN.

The nutritional information for Barley Risotto with Grilled Scallops is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 301.2

• Total Fat: 3.2 g
• Cholesterol: 33.3 mg
• Sodium: 310.6 mg
• Total Carbs: 41.1 g
• Dietary Fiber: 7.7 g
• Protein: 22.5 g