Scallop Risotto With Champagne

1. 1

   Mince green onions, separating white parts and tops, set aside.

2. 2

   Place broth in a small saucepan, bring a simmer, do not boil.

3. 3

   Keep warm over low heat.

4. 4

   Coat a large saucepan with cooking spray, and place over medium heat until hot.

5. 5

   Add butter and white parts of onions, cook until tender.

6. 6

   Add rice, and cook 3 minutes, stirring constantly.

7. 7

   Add champagne, bring to a boil.

8. 8

   Reduce heat and simmer, uncovered 5 minutes or until liquid is nearly absorbed.

9. 9

   Add 1/2 cup warm broth, cook 5 minutes,stirring occasionally, until liquid is nearly absorbed.

10. 10

    Add remaining broth, and cook 5 minutes or until liquid is nearly absorbed, stirring occasionally.

11. 11

    Stir in onion tops, water, and scallops, cook an additional 5 minutes or until mixture is creamy.

12. 12

    Rice will be slightly firm.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.