| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- Deselect All
- 2 cups fresh peas, cooked (if using frozen, rinse under cool water to thaw)
- 8 cups chicken stock, heated
- 5 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 stalk celery, finely chopped
- 1/4 cup finely chopped shallots
- 2 cups Arborio rice
- 1 cup dry white wine
- Kosher salt and freshly ground black pepper
- 3 tablespoons butter, room temperature
- 1/2 cup grated Parmesan
- 1 pound diver scallops
Instructions
- Put 1 cup peas and 1/3 cup chicken stock into a blender and blend until smooth; set aside. Place a large, deep skillet over medium heat and pour in 3 tablespoons olive oil. Add celery and shallots and cook, stirring, for 5 minutes, until soft. Stir in rice, making sure to coat all the rice grains with the oil. Add wine and cook until most of the liquid has evaporated. Ladle in 1 cup of hot stock. Using a wooden spoon, stir gently until most of the stock has been absorbed. Keep adding stock, a cup at a time, and stirring. After about 10 to 15 minutes, test the rice. It should be cooked and creamy but still have a slight bite to it. (You may not need all of the stock.) Season with salt and pepper. Stir in the butter and Parmesan. Gently fold in the pea puree and remaining 1 cup whole peas. Taste for seasoning. Remove from the heat and cover while you sear the scallops.
- Set a large nonstick saute pan over medium heat and add 2 tablespoons olive oil and 1 tablespoon butter. Pat the scallops with paper towels to make sure they are very dry. Season on both sides with salt and pepper. Add scallops to pan, making sure not to overcrowd, and cook until they are nicely browned on both sides, about 4 to 8 minutes depending on the size of your scallops.
- Check the risotto and add a bit more stock if it has gotten too thick. In a shallow bowl or plate, make a nice mound of risotto and top with 3 or 4 scallops. Garnish with the Spring Green Salad, Parmesan, and olive oil. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 687 |
| Total Fat | 25 g |
| Saturated Fat | 9 g |
| Carbohydrates | 77 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 29 g |
| Cholesterol | 51 mg |
| Sodium | 1385 mg |
| Serving Size | 1 of 6 servings |
| Calories | 687 |
| Total Fat | 25 g |
| Saturated Fat | 9 g |
| Carbohydrates | 77 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 29 g |
| Cholesterol | 51 mg |
| Sodium | 1385 mg |
Reviews
Made this as part of an Easter dinner that included a vegetarian guest. Used vegetable stock instead of chicken stock, and left the scallops off. Absolutely fantastic, it’s been a long time since I’ve had risotto this good! That tiny bit of al dente taste to the rice, while still creamy and rich.
Tried this recipe after buying fresh peas at the farmers market. Took 30 minutes to cook risotto not the time suggested in recipe. Dish was bland, was disappointed added more cheese and lemon after the fact . Wouldn’t make again.
I used half seafood broth and also added a bit more cheese & butter just because that is what we care for along with white pepper. Next time, I think I will add some sweet onion. After living in Italy, it was still missing a little sweet something especially the area we lived in. Seems there’s was always a pinch of something! :-
Tasty risotto…went well with some nice pan seared Copper River salmon I was making that night.
I am giving this 4 stars because I think it is missing a few elements. Some reviewers added garlic, but I added a little lemon juice and zest, which keeps the dish’s flavors bright. I also finished it with a bit of chevre swirled into the risotto at the last minute to keep it creamy. Finally, I used salmon instead of scallops, like another reviewer, and then topped it with some candied lemon peel!
Great recipe, but needed a little more complexity (and acid)!
Risotto was great! Instead of scallops, I breaded some chicken thigh chunks in italian bread crumbs mixed with parmesan cheese and pan fried it on the stove while the rice was cooking. Turned out great!
I followed other’s advice & added minced garlic to the risotto. I liked it & it was a nice change.
I really liked this recipe and it was pretty easy to make, but it takes longer than 30 minutes for sure. This is a tasty risotto dish. I also agree with another reviewer that it’s a little bland, but I found adding garlic salt to be a nice addition. I also only needed about 6 cups of broth (not 8).
I tried this dish after watching the 911 episode on the Food Network. I wanted to suprise my wife & family one evening and make them some dinner. I followed the recipe step by step and the dish turned out great. It was such a success that I have made the dish three more times. It seems to get better and better each time I make it.
Easy, simple, and delicious. I added a little more parmesan to mine and I only needed about 6-7 cups of broth.