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!
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:
Instructions
- Pre-heat the oven to 350 degrees, arranging a rack in the middle of the oven.
- 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).
- 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.
- Cover the Dutch oven with the lid and place in the oven to bake for 15-20 minutes until rice is just slightly underdone.
- 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).
- Stir in the pesto and the frozen peas to the finished risotto.
- 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.
- Serve the risotto immediately in bowls, topped with the seared scallops. Enjoy!
Recipe Notes
