Scallop risotto with arugula

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PREP TIME

15 min

TOTAL TIME

45 min

Serves

4

Scallop risotto with arugula

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.

 

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Nutrition (per serving)

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