Risotto + Scallops = A Classic Romantic Combo! Normally a more labor-intensive dish reserved for fancy date nights our, our simplified baked version will bring you all the flavors you crave with minimal hands-on cooking time. Packed with leafy greens for fiber and finished with lemony scallops for a lean protein boost, this recipe is a sure-fire way to show your family (and your heart-health!) some love!

Baked Risotto with Lemon Seared Scallops

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Servings

8 servings

Servings 8 servings

Baked Risotto with Lemon Seared Scallops Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Add to Shopping List This recipe is in your Shopping List Servings 8 servings Servings 8 servings

Ingredients

• 2 Tablespoons olive oil divided
• 1/2 teaspoon garlic powder
• 1/2 cup yellow onion sliced
• 2 cups arborio rice dry -
• 2 cups fresh Swiss Chard chopped
• 1/2 cup white wine vinegar
• 5 1/2 cups unsalted chicken broth divided
• 1/2 cup grated Parmesan cheese
• 1 1/2 Tablespoon unsalted butter divided
• 1 teaspoon ground black pepper
• 2 cups fresh kale chopped
• 1 1/2 cups frozen sweet peas
• 1/4 cup basil pesto
• 1 pound fresh or frozen large scallops
• 1 Tablespoon Italian seasoning
• 1/2 Tablespoon lemon juice

Servings: servings

Units:MetricUS Imperial

Instructions

1. Pre-heat the oven to 350 degrees, arranging a rack in the middle of the oven.
2. Heat 1 Tbsp. olive oil in a 3-4 quart Dutch oven over medium heat. Add sliced onion and garlic powder, and sauté about 2 minutes until it begins to soften. Add the rice and stir until each grain is coated and begins to lightly toast (approximately 1-2 minutes).
3. Turn heat up to high and pour white wine vinegar into the Dutch oven, scraping the pan and stirring constantly until liquid cooks out. Add 4 cups of the chicken broth into the pot, stirring to combine well, and bring to a boil.
4. Cover the Dutch oven with the lid and place in the oven to bake for 15-20 minutes until rice is just slightly underdone.
5. Remove risotto from the oven, and place back on the stove over medium heat. Uncover and add the leftover 1 ½ cups chicken broth, parmesan cheese, 1 Tbsp. butter, black pepper, kale, and Swiss chard. Continue to cook, stirring constantly until liquid absorbs and rice becomes creamy (about 5-7 minutes).
6. Stir in the pesto and the frozen peas to the finished risotto.
7. In a separate pan, heat the remaining 1 Tbsp. olive oil and ½ Tbsp. butter over medium heat. Add the scallops and sauté 2-3 minutes per side or until golden brown (internal temperature of 145 degrees). Season with Italian seasoning and drizzle with lemon juice, spooning remaining oil and butter over scallops to coat.
8. Serve the risotto immediately in bowls, topped with the seared scallops. Enjoy!

Recipe Notes