Scallop risotto with arugula
2
- Prep Time15 mins
- Total Time45 mins
- 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.