Champagne Risotto with Scallops

1. 1

   Melt butter in heavy medium saucepan over medium heat.

2. 2

   Add onions; saute 1 minute.

3. 3

   Add rice; saute 2 minutes.

4. 4

   Add Champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes.

5. 5

   Add 1 can broth; simmer until rice is almost tender, stirring often, about 15 minutes.

6. 6

   Add scallops; simmer until scallops are cooked through and rice is tender but still firm to bite and mixture is creamy, adding more broth if too thick and stirring often, about 5 minutes.

7. 7

   Stir in Parmesan.

8. 8

   Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.