Fish

Summertime Risotto takes 90 minutes to prepare.

Summertime Risotto takes 80 minutes to cook.

Summertime Risotto makes 6 servings.

The ingredients for Summertime Risotto are:

1 cup cherry tomatoes
1/4 cup olive oil
1/4 cup fresh lemon juice
1 tsp minced garlic
1 small onion, diced
2 cups diced zucchini
1 pound dry arborio rice
3-4 cups nonfat, low sodium chicken broth
1 pound sea scallops

Here is how you make Summertime Risotto:

TomatoesHeat oven to 250°F. Gently toss tomatoes in 2 tsp oil with a pinch of salt and pepper. Bake on a nonstick baking sheet 1 hour. ZucchiniHeat 1 tsp oil on medium heat in a medium pan. Cook garlic and half the onion until translucent; add zucchini and cook 5 minutes.Place all this in a blender. Add lemon juice and 1 tbsp olive oil. Puree. Add salt & pepper to taste.RisottoHeat 1 tbsp oil in a medium pot on medium heat and sauté remaining onion until translucent. Add rice and cook 2 minutes. Add broth 1 cup at a time until absorbed, stirring continually for 20 minutes or until rice is tender (add more broth if necessary). Once rice is cooked, stir in zucchini puree. Set aside.ScallopsHeat 1 tbsp oil in a small pan. Salt and pepper scallops and cook both sides until lightly browned. Add tomatoes and sauté 5 minutes. Spoon risotto on plate and top with scallops, tomatoes and parsley. Serves 6Number of Servings: 6Recipe submitted by SparkPeople user HAWGWILD1.

The nutritional information for Summertime Risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 455.4

• Total Fat: 10.1 g
• Cholesterol: 25.0 mg
• Sodium: 502.2 mg
• Total Carbs: 68.4 g
• Dietary Fiber: 2.9 g
• Protein: 21.3 g