Champagne Risotto with Scallops |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
2 tablespoons (1/4 stick) butter |
1/4 cup chopped green onions |
2/3 cup arborio rice or medium-grain white rice |
1 cup dry champagne |
1 14 1/2-ounce can (or more) low-salt chicken broth |
1/2 pound bay scallops |
1/4 cup freshly grated parmesan cheese |
Directions:
1. 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.
|
|