Scallop Mushroom Risotto
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
30 mins
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Servings
2 people
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Calories
809 kcal
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Course
Main Course
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Cuisine
Italian
Scallop Mushroom Risotto
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Scallop Mushroom Risotto with spinach and a touch of parmesan, a delicious dinner for 2 that is healthy and so easy to make too. It might look like a restaurant-style dish, but making it at home takes less than 30 minutes, and it's less expensive too. A great romantic meal for Valentine's Day too, this mushroom risotto with seared scallops is such a treat!
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Ingredients
- 1 cup risotto rice (arborio rice)
- 2 cups chopped white mushrooms
- ½ cup fresh spinach
- 1 onion
- 4 cups vegetable stock/broth
- 3 tablespoon butter
- 2 tablespoon olive oil
- 2 cloves of garlic
- 2 tablespoon grated parmesan
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup scallops
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Instructions
- Melt a tablespoon of butter in a pan, add the mushrooms with a pinch of salt, and leave to cook until they start to release liquid.
- Peel and chop the garlic, and add it to the mushrooms.
- Leave to cook until all the liquid has been absorbed and the mushrooms are light brown.
- Remove from the pan and set aside.
- Add another tablespoon of butter and one of olive oil to the same pan, then peel and chop the onion and add it to the pan.
- Leave to fry on a low to medium heat until golden.
- Add the rice and stir for 30 seconds until the rice is translucent.
- Add the mushrooms back to the pan, and then add one ladleful of the broth at a time, stirring continuously until there is about one ladle left.
- The spinach can be thrown in now too, this wilts quickly, so no need to cook it for long.
- Pour in the remaining broth, stir well, season to taste with salt and pepper, then remove the pan from the heat, cover with a lid, and set aside for 5 minutes for the rice to become ever creamier.
- Meanwhile, melt the remaining butter and olive oil, and arrange the scallops in the pan.
- Cook on both sides until golden brown and cooked through.
- Add the parmesan and seared scalloped to the risotto and serve immediately.
Nutrition Information
Show Details
Calories
809kcal
(40%)
Carbohydrates
99g
(33%)
Protein
27g
(54%)
Fat
34g
(52%)
Saturated Fat
14g
(70%)
Cholesterol
78mg
(26%)
Sodium
3166mg
(132%)
Potassium
746mg
(21%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
2272IU
(45%)
Vitamin C
9mg
(10%)
Calcium
93mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 809 kcal
% Daily Value*
| Calories | 809kcal | 40% |
| Carbohydrates | 99g | 33% |
| Protein | 27g | 54% |
| Fat | 34g | 52% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 78mg | 26% |
| Sodium | 3166mg | 132% |
| Potassium | 746mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 2272IU | 45% |
| Vitamin C | 9mg | 10% |
| Calcium | 93mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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