luisa_calif
Well-known member
2 Tbsp. (1/4 stick) butter
1/4 cup chopped green onions
2/3 cup arborio rice
1 cup dry Champagne*
1 14-ounce can (or more) low-salt chicken broth
1/2 lb. sea scallops*
1/4 cup freshly grated Parmesan cheese
Melt butter in heavy saucepan over medium heat. Add onions; sauté 1 minute. Add rice; sauté 2 minutes. Add Champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes. Add 1 can broth; simmer until rice is almost tender, stirring often, about 15 minutes.
Add Scallops, simmer until scallops are cooked and rice is tender, but still firm to bite. Mixture should be creamy. Add more broth if too thick, stirring often. Stir in Parmesan. Season with salt and pepper.
Serves 2
1/4 cup chopped green onions
2/3 cup arborio rice
1 cup dry Champagne*
1 14-ounce can (or more) low-salt chicken broth
1/2 lb. sea scallops*
1/4 cup freshly grated Parmesan cheese
Melt butter in heavy saucepan over medium heat. Add onions; sauté 1 minute. Add rice; sauté 2 minutes. Add Champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes. Add 1 can broth; simmer until rice is almost tender, stirring often, about 15 minutes.
Add Scallops, simmer until scallops are cooked and rice is tender, but still firm to bite. Mixture should be creamy. Add more broth if too thick, stirring often. Stir in Parmesan. Season with salt and pepper.
Serves 2
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