Scallop risotto with arugula
By ChatelaineThis article has not been rated yet.
PREP TIME
15 min
TOTAL TIME
45 min
Serves
4
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.
Easiest ways to clean leeks
Nutrition (per serving)
- Calories
- 448,
- Protein
- 29 g,
- Carbohydrates
- 56 g,
- Fat
- 13 g,
- Fibre
- 5 g,
- Sodium
- 967 mg.
