Scallop risotto with arugula

Prep 15 min
Total 45 min
Serves 4

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3 tbsp
butter, divided
leek, (white and pale green parts), thinly sliced and washed
1 cup
arborio rice
2 cups
low-sodium chicken broth
1 1/2 cups
2 tsp
dried oregano
1/2 tsp
1 tsp
smoked paprika
large sea scallops, patted dry
1/2 cup
extra-smooth ricotta
6 cups
baby arugula, divided


  • 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.



Calories 448, Protein 29 g, Carbohydrates 56 g, Fat 13 g, Fibre 5 g, Sodium 967 mg.

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