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Risotto with scallops recipe
Have you ever thought making risotto with scallops? It is simply delicious and easy to make.
5
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Course:
Risotto
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
4
people
Calories:
370
kcal
Author:
Guido Pedrelli
Ingredients
▢
350
g
scallop shell
▢
250
grams
Arborio rice
▢
500
ml
broth
▢
25
grams
Pecorino cheese
▢
1
cup
white wine
▢
1
shallot
▢
1
walnut butter
▢
olive oil
▢
salt
▢
pepper
▢
marjoram
Instructions
▢
On a
pan
fry the onion with a little butter and olive oil.
▢
Cut the scallops into pieces and add to the onion.
▢
Cook for a few minutes then add the rice and toast it. Pour in white wine and continue cooking, add a little at a time in the hot broth.
▢
Stir and add salt, black pepper and marjoram and pecorino.
▢
Serve the risotto with warm scallops in their shells.
Notes
If you ever want to make rice ahead of time because you don't have time use a
rice cooker
with risotto settings.
Calories:
370
kcal
|
Carbohydrates:
56
g
|
Protein:
16
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Cholesterol:
27
mg
|
Sodium:
922
mg
|
Potassium:
290
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
290
IU
|
Vitamin C:
0.5
mg
|
Calcium:
77
mg
|
Iron:
3.3
mg
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