BASIL PESTO RISOTTO WITH PAN-ROASTED SCALLOPS
Fine dining does not have to be complicated and with this creamy risotto you will see why. This is an amazing dish that will have your guests or family wanting to see your culinary degree.
Provided by cpd354
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 2
Number Of Ingredients 18
Steps:
- Place basil, spinach, and pine nuts in the bowl of a food processor and pulse to chop. Add 2 tablespoons olive oil in a steady stream until pesto is creamy, stopping to scrape down sides. Stir in 1 tablespoon Parmesan cheese and black pepper with a spoon.
- Heat chicken stock and water in separate saucepans over medium heat until simmering, about 5 minutes; reduce heat, cover, and keep warm.
- Melt 2 tablespoons butter in a large saucepan over medium heat until foamy. Add shallots; cook and stir until soft, about 5 minutes. Add rice and saffron; stir until coated with butter. Pour in wine and simmer until absorbed, about 5 minutes.
- Pour enough warm stock into the saucepan to barely cover the rice; cook and stir until absorbed. Continue adding stock, and then water, stirring constantly, until each addition is absorbed and rice is tender yet firm to the bite and risotto is thick and creamy, about 20 minutes.
- Spoon pesto into risotto. Remove saucepan from heat; stir in 1/3 cup Parmesan cheese.
- Pat scallops dry with paper towels and season with salt and pepper.
- Melt 2 tablespoons butter with 1 tablespoon olive oil in a skillet over medium heat. Arrange scallops in the hot skillet and cook, without touching, until deep golden brown underneath, about 2 minutes. Flip each scallop and sear on the second side until golden brown, about 2 minutes more.
- Serve scallops over risotto.
Nutrition Facts : Calories 1045.8 calories, Carbohydrate 92.8 g, Cholesterol 109.8 mg, Fat 57.8 g, Fiber 2.9 g, Protein 33.4 g, SaturatedFat 21.7 g, Sodium 1475.3 mg, Sugar 2.1 g
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Shafqat Sheri
[email protected]This was my first time making risotto, and it turned out great! The recipe was easy to follow and the results were delicious. The scallops were cooked perfectly and the pesto added a nice pop of flavor.
Sayed Shahzad
[email protected]YUM!
Zahid Hamid
[email protected]This dish was delicious! The scallops were perfectly cooked and the risotto was creamy and flavorful. The pesto added a nice touch of flavor. I would definitely recommend this recipe to others.
Naan kumar Limbu
[email protected]Overall, this was a pretty good dish. The scallops were cooked well, and the risotto was creamy and flavorful. However, I found the pesto to be a bit overpowering. Next time, I'll use less of it.
Denise Govender
[email protected]This recipe was a bit too complicated for me, and the results were not worth the effort. I think I'll stick to simpler recipes in the future.
Mazla Kanwal
[email protected]Meh.
Nangobi Shamie
[email protected]Not bad, but not great either. The scallops were a bit overcooked, and the risotto was a little bland. I think I'll try a different recipe next time.
Joan Guevara
[email protected]This dish was amazing! I made it for a dinner party and everyone raved about it. The scallops were especially good, they were so tender and juicy. The risotto was also very creamy and flavorful. Definitely recommend this recipe!
red stone
[email protected]The scallops were cooked to perfection, and the pesto risotto was creamy and flavorful. I loved the addition of the sun-dried tomatoes, which added a nice tanginess to the dish. Overall, this was a very impressive and delicious meal. Would rate a sol
Zhadow
[email protected]This basil pesto risotto with pan-roasted scallops was an absolute delight! The combination of flavors was perfect, with the creamy risotto, the nutty pesto, and the perfectly cooked scallops. I followed the recipe exactly, and it turned out beautifu