Ww Risotto With Scallops and Asparagus (Microwave)
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 9.85 ml olive oil
- 118.29 ml red onion, finely diced
- 226.79 g arborio rice or 226.79 g other short-grain rice
- 295.73 ml low sodium chicken broth
- 12 thin asparagus spears, cut diagonally into 1-inch pieces
- 283.49 g bay scallops
- 42.52 g asiago cheese, finely grated
- 2.46 ml lemon zest, grated
- 14.79 ml fresh lemon juice
- 1.23 ml salt
- black pepper, freshly ground to taste
directions
- In 2-quart microwavable casserole, microwave oil on High (100% power) 30 seconds, until hot.
- Stir in onion; microwave on High 2 minutes.
- Stir in rice; microwave on High 2 minutes.
- Add broth and 2 cups water to rice mixture; stir to combine.
- Microwave on High 14 minutes, stirring after 7 minutes, until most of the liquid is absorbed.
- Stir asparagus into rice mixture; microwave on High 5 minutes.
- Stir in scallops; microwave on High 2 minutes, until scallops are opaque in center, rice is tender and all of the liquid is absorbed.
- Stir cheese, zest, juice, salt and pepper into rice mixture; stir until cheese is melted.
- SERVING (1 1/4 CUPS) PROVIDES: 1/2 Fat, 3/4 Vegetable, 1 1/2 Proteins, 2 Breads, 5 Optional Calories.
- PER SERVING: 358 Calories, 7 g Total Fat, 3 g Saturated Fat, 31 mg Cholesterol, 411 mg Sodium, 51 g Total Carbohydrate, 2 g Dietary Fiber, 21 g Protein, 132 mg Calcium; 7 points.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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