RISOTTO WITH CREAMY SCALLOPS AND TOMATOES
Provided by Marian Burros
Categories dinner, main course
Time 25m
Yield 3 servings
Number Of Ingredients 15
Steps:
- In a saucepan, heat the stock to a simmer.
- Chop the onion. Heat 2 teaspoons of the oil in a deep, heavy-bottom pot. Add the onion, and saute over medium heat until onion begins to take on a little color.
- Chop the shallots, and mince the garlic.
- When the onion has softened, add the rice and stir to coat. Add the wine to the rice. Stir and let the wine cook away, about 2 minutes.
- Heat a nonstick saute pan until it is very hot. Reduce the heat to medium-high, and add the remaining teaspoon of oil. Saute the shallots and garlic until they begin to soften.
- Add a cup of simmering stock to the rice, and cook over medium-high heat, stirring about every 2 minutes until the liquid has been absorbed. Repeat this procedure, adding more stock as it is absorbed into the rice, stirring often.
- Meanwhile, wash, trim and slice the tomatoes. Add them to the shallots and garlic, and cook until they soften, about 5 minutes. Wash and chop the thyme, and add it to the tomatoes as they cook.
- Wash the scallops. Whisk the ricotta and yogurt. Grate the lemon rind.
- A couple of minutes before the rice is tender, stir the scallops into the tomato mixture and cook. Remove from heat, and stir the yogurt and ricotta mixture into the tomato mixture. Stir in the grated rind.
- Remove the risotto from the heat, and stir in the scallop mixture. Season with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 561, UnsaturatedFat 6 grams, Carbohydrate 77 grams, Fat 10 grams, Fiber 6 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 1128 milligrams, Sugar 10 grams, TransFat 0 grams
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Taibba Jaan
[email protected]I'm not a big fan of risotto, but this recipe changed my mind. It was creamy and flavorful.
Mustafa Sayedi
[email protected]This risotto was a bit time-consuming to make, but it was worth it. It was so delicious.
Jimmy Erdely
[email protected]I added some chopped asparagus to the risotto and it was delicious. I think this recipe is very versatile.
Thali'ah Komen
[email protected]I didn't have any white wine on hand, so I used chicken broth instead. The risotto still turned out great.
Mrtboss Naija
[email protected]I'm allergic to shellfish, so I used shrimp instead of scallops. The risotto was still delicious.
Koda Barajas
[email protected]This risotto was amazing! I loved the creamy sauce and the tender scallops. I will definitely be making this again.
Zahed ali
[email protected]I'm not sure what I did wrong, but my risotto turned out mushy. I think I overcooked it.
justo almazan
[email protected]The risotto was a bit too salty for my taste, but the scallops and tomatoes were delicious.
Mehedi Hashan
[email protected]This risotto was a bit bland for my taste. I think it needed more salt and pepper.
Krazzy Doll
[email protected]I had some trouble getting the risotto to the right consistency, but the overall flavor was good.
CJX_Gaming
[email protected]The risotto was a bit too creamy for my taste, but the scallops and tomatoes were cooked perfectly.
bissajit dey
[email protected]I followed the recipe exactly and the risotto turned out perfectly. I highly recommend this recipe.
Mohaib Dawar
[email protected]This risotto was easy to make and so delicious. I loved the combination of flavors and textures.
Touheed Khan
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. The creamy sauce and tender scallops were amazing.
Heather Osborn
[email protected]This risotto was a hit with my family! The scallops were cooked perfectly and the tomatoes added a nice pop of flavor. I will definitely be making this again.