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5

Lemon Risotto with Seared Scallops #SundaySupper

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 398kcal
Author Lauren Keating (Healthy-Delicious.com)

Ingredients

  • 4 cups chicken stock or water
  • ¼ cup finely chopped white onion
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 1 ½ cup Arborio rice or other medium-grain risotto rice
  • ¼ cup white wine
  • 2 lemons zested and juiced
  • 2 cups loosely packed baby spinach
  • 2 ounces Parmesan grated
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pound large sea scallops pat dry

Instructions

  • In a small saucepan set over medium-high heat, bring the stock to a simmer. Reduce heat to low to keep warm.
  • Add 1 tablespoon olive oil to a 3-quart pot over medium heat. Add the chopped onion and garlic; cook until soft – about 5 minutes. Add the rice and half the lemon zest; stir so that each grain of rice is coated with oil and appears glossy. Cook the rice for 3-4 minutes, or until it is mostly translucent. Stir in the wine, scraping up any bits that have hardened in the bottom of the pan.
  • Add 1 cup of the warm stock. Stir constantly until all the stock has absorbed into the rice. Continue this process, adding the stock 1/4 cup at a time, until the rice is creamy and soft – the whole process will take about 20 minutes. Stir in the spinach, parmesan, and lemon juice, until the spinach is wilted.
  • Heat the oil and butter in a small skillet over medium-high heat. When the butter is melted, add the scallops. Cook 2 to minutes on each side, or until golden brown and cooked through.
  • Stir together 1/4 teaspoon of the remaining lemon zest with 1/4 teaspoon sea salt.
  • Serve the scallops on top of the risotto. Sprinkle with lemon salt and season to taste with black pepper.

Nutrition

Calories: 398kcal | Protein: 39.5g | Fat: 12g | Fiber: 1.9g