Fish

Scallop Summertime Risotto is for Dinner.

Scallop Summertime Risotto takes 20 minutes to prepare.

Scallop Summertime Risotto takes 90 minutes to cook.

Scallop Summertime Risotto makes 6 servings.

The ingredients for Scallop Summertime Risotto are:

1 pint Cherry Toms
1/4 cup of OO
1tsp. minced garlic
2 cups diced zucchini
1 small onion diced
1/4 cup fresh lemon juice
1 lb. arborio rice
1 cup dry white wine
2-3 cups fat-free chicken broth
2Tbsp. light butter
6 Tbsp. grated Parmesan Cheese
18 Sea Scallops
1 bunch parsley, chopped (optional)

Here is how you make Scallop Summertime Risotto:

ROASTED TOMATOES: Preheat oven 250 degrees. Toss toms in 2 tsp oil with a pinch of s&p. Place on a baking sheet and bake 1 hour.ZUCCHINI PUREE: In a medium pan, heat 1 tsp oil on medium heat and cook garlic and HALF the onion until translucent; add zucchini and cook 5 minutes. Place all those ingredients in a blender, add lemon juice and 1 Tbsp. oil and puree. salt and pepper to taste. Set aside.RISOTTO: Heat 1 Tbsp. oil in a medium pot on medium heat and saute remaining onion until translucent. Add rice and cook 2minutes. Gradually pour in wine, stirring until rice is absorbed, stirring continually for 20 minutes or until rice is tender (add more broth if necessary). Once rice is cooked, stir in puree, butter and cheese. Set aside.SCALLOPS: Heat 1 Tbsp. oil in a small pan. Salt and pepper scallops until lightly browned. Add tomatoes and saute 5 minutes. Place risotto on plate and top with scallops, tomatoes and parsley. Serving Size: Serves 6Number of Servings: 6Recipe submitted by SparkPeople user LALASTRIVE.

The nutritional information for Scallop Summertime Risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 470.7

• Total Fat: 13.4 g
• Cholesterol: 20.9 mg
• Sodium: 599.5 mg
• Total Carbs: 64.6 g
• Dietary Fiber: 0.7 g
• Protein: 16.0 g