Recipe by Huskergirl
Who says the English can't cook? Chef Todd English proves otherwise with this healthy but creamy risotto. English (OK, he's American!) uses fresh vegetables to enhance flavor and texture. And the low-cal, protein-heavy scallops add a smooth richness, booting out much of the butterfat that's traditionally stirred into this Italian favorite. Mix it up for a light supper alfresco or a July Fourth fête. From Self Magazine.
- 1 pint cherry tomatoes
- 1⁄4 cup olive oil
- 1 teaspoon minced garlic
- 1 small onion, diced
- 2 cups diced zucchini
- 1⁄4 cup fresh lemon juice
- 1 lb rice, arborio
- 1 cup dry white wine
- 2 -3 cups nonfat chicken broth
- 2 tablespoons light butter
- 6 tablespoons grated parmesan cheese
- 18 sea scallops
- 1 bunch fresh parsley, chopped (optional)
Directions See How It's Made
- Tomatoes Heat oven to 250°F
- Gently toss tomatoes in 2 tsp oil with a pinch of salt and pepper. Bake on a nonstick baking sheet 1 hour.
- Zucchini Heat 1 tsp oil on medium heat in a medium pan. Cook garlic and half the onion until translucent; add zucchini and cook 5 minutes. Puree zucchini mixture in a blender with lemon juice and 1 tbsp oil. Season with salt and pepper. Set aside.
- Risotto Heat 1 tbsp oil in a medium pot on medium heat and sauté remaining onion until translucent. Add rice and cook 2 minutes. Gradually pour in wine, stirring until rice absorbs wine.
- Add broth 1 cup at a time until absorbed, stirring continually for 20 minutes or until rice is tender (add more broth if necessary).
- Once rice is cooked, stir in zucchini puree, butter and cheese. Set aside.
- Scallops Heat 1 tbsp oil in a small pan. Salt and pepper scallops and cook both sides until lightly browned. Add tomatoes and sauté 5 minutes. Spoon risotto on plate and top with scallops, tomatoes and parsley.