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Ingredients
- 5Â 1/2 c. vegetable stock
- 2 Tbsp. vegetable oil
- 2 c. arborio rice (see note)
- Â Â Cracked black pepper and sea salt
- 1 Tbsp. vegetable oil
- 16 x scallops
- 2 tsp grated lemon zest
- 6Â 1/2 ounce baby spinach leaves (about 3 c. well-packed)
- Â Â Parmesan cheese shavings and lemon wedges optional
- Â Â for garnish
Directions
- To prepare the risotto: Place the stock in a saucepan over medium-high heat. Bring to the boil, then reduce to a simmer. Heat the oil in another saucepan over medium heat. Add in the rice and cook 1 minute. Add in the stock, 1/2 c. at a time, stirring frequently and cooking till the stock has been absorbed and the rice is tender. Season with pepper and salt and keep risotto hot.
- 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 1 minute on each side or possibly till seared.
- To serve, stir the lemon zest and the spinach through the risotto and spoon onto serving plates. Top with the scallops and serve with Parmesan and lemon wedges on the side.
- Note: Arborio rice is the short-grain Italian rice often recommended for risottos.
- Start to Finish Time:"0:30"
- Her recipes use fresh foods in stylish combinations, and her book includes tips for buying, storing and preparing food - fast. If a meal in 30 min still seems too long, there are other options: How about Hoisin Pork in Green Onion Pancakes or possibly White Chocolate Tiramisu Both are in her "10-minute dishes" section.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 581g | |
| Recipe makes 4 servings | |
| Calories 554 | |
| Calories from Fat 104 | 19% |
| Total Fat 11.83g | 15% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.26g | |
| Cholesterol 37mg | 12% |
| Sodium 1506mg | 63% |
| Potassium 669mg | 19% |
| Total Carbs 82.84g | 22% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.23g | 2% |
| Protein 26.66g | 43% |
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