Scallop Risotto with Arugula
3
- Prep Time15 min
- Total Time45 min
- Makes4 servings
Photo, Erik Putz.
Ingredients
3 tbsp butter, divided
1 leek, (white and pale green parts), thinly sliced and washed
1 cup arborio rice
2 cups low-sodium chicken broth
1 1/2 cups water
2 tsp dried oregano
1 tsp garlic powder
1/2 tsp salt
1 tsp smoked paprika
12 large sea scallops, patted dry
1/2 cup extra-smooth ricotta
6 cups baby arugula, divided
Instructions
PREHEAT oven to 400F.
MELT 2 tbsp butter in a large, oven-safe pot over medium. Add leek and cook, stirring, until softened, 5 min. Stir in rice and 1 cup broth. Cook, stirring until liquid is absorbed, 2 min. Stir in water, remaining 1 cup broth, oregano, garlic and salt. Bring to a boil, stirring often. Cover pan and bake until all liquid is absorbed, 20 to 25 min.
SPRINKLE paprika over scallops. Melt remaining 1 tbsp butter in a frying pan over medium-high. Cook scallops until golden, 1 to 2 min per side.
STIR ricotta and 3 cups arugula into risotto. Serve topped with remaining arugula and scallops.
Nutrition (per serving)
Calories 448, Protein 29g, Carbohydrates 56g, Fat 13g, Fibre 5g, Sodium 967mg.
Get more ideas for delicious and easy ways to make risotto in this recipe collection.
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