Directions:
- To cook the lemon and spinach risotto, place the stock in a saucepan over medium-high heat and allow to come to a boil then reduce to a simmer.
- Heat the oil in another saucepan over medium high heat. Add the rice and cook for 1 minute. Add the stock, 2 cups at a time, stirring frequently and cooking until all the stock has been absorbed. Continue adding cups of stock until all the stock has been absorbed and the rice is tender. Season with pepper and sea salt and keep risotto warm.
- Heat the oil in a frying pan over high heat. Sprinkle pepper and sea salt over the scallops. Place scallops in the pan and cook for 20-30 seconds on each side or until seared.
- To serve, stir the lemon rind and the spinach through the risotto and spoon onto serving plates. Top with the scallops and serve with lemon wedges and parmesan on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1985.29 Kcal (8312 kJ) | ||
| Calories from fat | 237.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.34g | 41% | |
|---|---|---|---|
| Cholesterol | 90.48mg | 30% | |
| Sodium | 51906.27mg | 2163% | |
| Potassium | 359.62mg | 8% | |
| Total Carbs | 346.99g | 116% | |
| Sugars | 0.62g | 2% | |
| Dietary Fiber | 1.66g | 7% | |
| Protein | 21.7g | 43% | |
| Vitamin C | 6.4mg | 11% | |
| Iron | 1.9mg | 11% | |
| Calcium | 38.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 335.26 Kcal (1404 kJ) | ||
| Calories from fat | 40.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.45g | 41% | |
|---|---|---|---|
| Cholesterol | 15.28mg | 30% | |
| Sodium | 8765.51mg | 2163% | |
| Potassium | 60.73mg | 8% | |
| Total Carbs | 58.6g | 116% | |
| Sugars | 0.1g | 2% | |
| Dietary Fiber | 0.28g | 7% | |
| Protein | 3.66g | 43% | |
| Vitamin C | 1.1mg | 11% | |
| Iron | 0.3mg | 11% | |
| Calcium | 6.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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