Fish

Mushroom Risotto and Scallops is for Dinner.

Mushroom Risotto and Scallops takes 15 minutes to prepare.

Mushroom Risotto and Scallops takes 35 minutes to cook.

Mushroom Risotto and Scallops makes 5 servings.

The ingredients for Mushroom Risotto and Scallops are:

1 pkg baby portabella mushrooms
1/2 c chopped green onion
1 1/3 c arborio rice
1 c white wine
2 14 oz cans chicken broth
6 oz fresh shredded parmesan cheese
1 16 oz pkg frozen bay scallops
1 pkg frozen broccoli

Here is how you make Mushroom Risotto and Scallops:

Makes 5 servingsSaute the onion and mushroom in half the butter until onions are tender and mushrooms reduced down. Add the rice and saute about 2 minutes until it starts to brown - stirring frequently. Add the wine and simmer until almost all is absorbed stirring frequently. Then add the chicken broth 1/2 cup at a time and simmer until almost all absorbed before adding the next half cup - again stirring frequently. When the rice is almost finished, saute the scallops in the rest of the butter until done. Cook broccoli partially, and chop into smaller pieces. When the rice is finished, add the scallops and broccoli and parmesan. Stir until cheese is melted. Season with salt and pepper.Number of Servings: 5Recipe submitted by SparkPeople user HERS2KEEP.

The nutritional information for Mushroom Risotto and Scallops is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 548.4

• Total Fat: 23.0 g
• Cholesterol: 87.3 mg
• Sodium: 899.4 mg
• Total Carbs: 51.5 g
• Dietary Fiber: 4.0 g
• Protein: 30.2 g