Rating: 5 1 vote cast)
Total Time:
0 min. Serving Size:
6
1.5
3
6
12
24
- Change
Nutritional Facts Servings Per Recipe: 6 Amount Per Serving Calories 311 % Daily Value** Total Fat 6g
9%
Cholesterol 29mg
10%
Sodium 501mg
21%
Total Carbohydrate 47g
16%
Protein 15g
Vitamin A 37% Vitamin C 5%
Potassium 12% Vitamin E 3%
** Percentage Daily Values are based on a
2000 calorie diet.
Risotto, Saffron with Sea Scallops
Date Added: June 11, 2009
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Directions:
1. Melt butter in a large sauce pan, add onion and ginger and saute over medium heat until onion is translucent (do not brown).2. Add rice and stir to coat with butter. Add wine, increase heat, and cook, stirring, until it is almost absorbed.3. Begin adding broth, about 1/2 cup at a time, letting the rice absorb almost all before making another addition.4. This process will take about 15 minutes. Steep the saffron in some of the broth in a small cup and add it when making one of the broth additions.5. The rice should have a creamy consistency with a noticeable light crunch in the center of the kernel.6. Immediately after the last broth addition, add the scallops and cook for just a few moments - do not over cook them or they will toughen.7. Season to taste with salt and pepper and serve immediately.
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Dietary Notes:
This recipe is high in Vitamin A with 37% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Shellfish, Butter, Gluten, Rice, Sulfites, Scallops, Onion allergies.
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