Every day the hubby gets more comfortable with his new way of eating and I try new dishes as I can under the instructions the doctor gave us. He was allowed rice pudding so I saw no reason he could not have risotto. I asked his doctor and he said it was fine. I will note that he has had a remarkably easy time of it with his GERD surgery and his recovery has been very smooth. I have made him some dishes he said he would welcome even when he didn’t have restrictions like the Tofu Picatta and the Braised Honey Mustard Chicken. I looked in the freezer and saw that I had enough scallops for one serving so I knew that I could use them to make scallop risotto. Risotto is a perfect way to stretch an ingredient while still presenting a good meal.
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Scallop Risotto
Serves 4
- 4 oz scallops, cut into small pieces
- 1 cup arborio rice
- 2 tsp olive oil
- 1 cup white wine
- 1 quart chicken broth
- pinch of saffron
- 1 oz goat cheese
- salt to taste
- parsley to finish
- Heat the chicken broth in a sauce pan. Add the saffron. Keep warm.
- Add the olive oil to a large saute pan over medium high heat. Add the rice and stir, coating the rice with the oil.
- Pour in the oil and stir until the liquid is absorbed.
- Add about a 1/2 cup of the broth and stir until it is absorbed.
- Keep adding the broth, stirring constantly until there is about 1 cup of broth left. At this point stir in the goat’s milk cheese.
- Add the last of the broth and stir until it is just about absorbed.
- At this point add the scallops, stir to mix them in. Turn off the heat, cover the risotto and let sit for 5 minutes.
- Check after 5 minutes - the scallops should be cooked through. If not, turn the heat back on and stir until the scallops are cooked through being careful to not over cook.
- Sprinkle each serving with some fresh parsley if desired
How Was the Scallop Risotto?
It was delicious. But I love, love, love risotto so I predisposed to like it. The little bit of goat’s cheese added a lovely creaminess and a nice little tang. If you don’t have goat’s cheese I think cream cheese would work just fine. The scallops were like sweet little surprise bites in the rich and savory rice. I am fond of using risotto for when I don’t have a lot of seafood left - I’ve done this with shrimp and lobster in the past and it really works very well. The hubby enjoyed it as well.
PrintScallop Risotto
creamy risotto with sweet scallops
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: Italian
Ingredients
- 4 oz scallops, cut into small pieces
- 1 cup arborio rice
- 2 tsp olive oil
- 1 cup white wine
- 1 quart chicken broth
- pinch of saffron
- 1 oz goat cheese
- salt to taste
- parsley to finish
Instructions
- Heat the chicken broth in a sauce pan. Add the saffron. Keep warm.
- Add the olive oil to a large saute pan over medium high heat. Add the rice and stir, coating the rice with the oil.
- Pour in the oil and stir until the liquid is absorbed.
- Add about a 1/2 cup of the broth and stir until it is absorbed.
- Keep adding the broth, stirring constantly until there is about 1 cup of broth left. At this point stir in the goat’s milk cheese.
- Add the last of the broth and stir until it is just about absorbed.
- At this point add the scallops, stir to mix them in. Turn off the heat, cover the risotto and let sit for 5 minutes.
- Check after 5 minutes - the scallops should be cooked through. If not, turn the heat back on and stir until the scallops are cooked through being careful to not over cook.
- Sprinkle each serving with some fresh parsley if desired
Notes
I served this with a carrot mash: 6 oz of frozen carrots boiled in water until very soft. Add 1 tsp butter, 1 tsp salt and 2 tsp maple syrup and blend with an immersion blender. Taste and adjust seasoning
Keywords: risotto, scallops, scallop risotto, seafood, frozen seafood
