Champagne Risotto With Scallops

Champagne Risotto With Scallops
Champagne Risotto With Scallops

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 2

    tablespoons butter - (1/4 stick)

  • 1/4

    cup chopped green onions

  • 2/3

    cup arborio rice (or medium-grain white rice)

  • 1

    cup dry Champagne

  • 1

    can low-salt chicken broth - (14 1/2 oz) or more if needed

  • 1/2

    pound bay scallops

  • 1/4

    cup freshly-grated Parmesan cheese

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

Melt butter in heavy medium saucepan over medium heat. Add onions; sauté 1 minute. Add rice; sauté 2 minutes. Add Champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes. Add 1 can broth; simmer until rice is almost tender, stirring often, about 15 minutes. Add scallops; simmer until scallops are cooked through and rice is tender but still firm to bite and mixture is creamy, adding more broth if too thick and stirring often, about 5 minutes. Stir in Parmesan. Season with salt and pepper. This recipe yields 2 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: