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Pronto Scallop Risotto





Yields
Makes 4 servings

Betty Nichols loves the creaminess of risotto but refuses to be slowed down by the old-fashioned technique that requires adding the broth a portion at a time. She just pours in the liquid, and when the risotto is almost ready, she adds scallops, frozen peas, and fresh ginger.

 1 tablespoon olive oil
 1/3 cup chopped celery
 1/3 cup chopped red onion
 1 1/4 cups medium-grain white rice such as pearl or arborio
  About 4 cups fat-skimmed chicken broth
 3/4 pound bay scallops, rinsed and drained
 1 cup frozen petite peas
 2 teaspoons grated fresh ginger
 1 tablespoon lemon juice
 2 tablespoons finely shredded fresh basil leaves
  Lemon wedges
  Salt and fresh-ground pepper
Step 1
1

In a 3- to 4-quart pan over medium heat, combine oil, celery, and onion. Stir often until onion is limp, 4 to 5 minutes. Add rice and mix well.

Step 2
2

Add 4 cups broth and bring to a boil over high heat, stirring often. Reduce heat to simmering and stir often until rice is tender to bite, 12 to 15 minutes.

Step 3
3

Add scallops, peas, and ginger. Stir until scallops are opaque but still moist-looking in center of thickest part (cut to test), 5 to 7 minutes. Add lemon juice, and a little more broth if a creamier texture is desired; mix well.

Step 4
4

Spoon risotto into wide bowls. Sprinkle with basil and garnish with lemon wedges. Add salt and pepper to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories401
% Daily Value *
Total Fat 4.6g6%

Saturated Fat 0.6g3%
Cholesterol 28mg10%
Sodium 286mg13%
Total Carbohydrate 58g22%

Dietary Fiber 4.1g15%
Protein 29g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.