Risotto. Sea Scallops. Heaven for your tastebuds.
One thing I love about risotto is how many proteins you can choose to pair it with. You can serve it as a side to garlic roasted chicken or grilled bison. It’s easy unbelievably delicious with sea scallops, that’s one of my favorite ways to eat it. Sea Scallops are the big ones and taste very sweet.
I used to stand over the stove stirring and stirring the risotto. My arm would ache after the hour it takes to make this. But risotto is delicious, and we love it, so I kept making it. And then The Boy was born. Life really changes when you have a baby. Gone was the hour to stir the pot, but the craving was still there. And after several attempts, this easy and simple risotto with sea scallops recipe was born.
What You’ll Need:
2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
1/2 cup mushrooms, sliced (optional)
1 cup Arborio rice
1/3 cup white wine (if you don’t have wine on hand, you can substitute water, white grape juice, or apple juice)
3 3/4 cups of chicken broth, vegetable broth, or water
1/2 cup frozen peas (optional)
1/2 cup grated Parmesan cheese
1 pound of Sea Scallops, rinsed and patted dry (if you’re using frozen, be sure to thaw before cooking)
Parsley for garnish
What You’ll Do:
1. In heavy duty sauté pan, melt butter. Add onions, garlic, and mushrooms (if using). Stir occasionally, until onions are soft and opaque.
2. Add Arborio rice and stir. Cook for 3 minutes, stirring continuously.
3. Add wine and cook until wine is absorbed.
4. Add 2 cups of broth. Simmer for 8-10 minutes, stirring periodically until all broth is absorbed.
5. Spray second saute pan with cooking spray and add sea scallops.
6. To the risotto pan, add remaining broth and peas (if using). Stir to combine; simmer for 10 minutes.
7. Turn sea scallops.
8. Stir in Parmesan cheese. Add cooked sea scallops. Garnish with parsley. Season with salt and pepper, if needed.
Special notes about this recipe:
I’ve discovered that you do not need to constantly stir the risotto for it to cook. Leave it alone!
You can add as many vegetables as you wish. I generally add spinach when I add the onions. That tastes delightful.
If you like to eat with your protein (seafood or chicken) mixed in with the risotto, cook your protein in a separate pan and add to the risotto during the last few minutes of cooking. You can even use leftovers – this would be a great way to use the rest of that roasted chicken.
What do you like to put in your risotto?