Ww Risotto With Scallops and Asparagus (Microwave)

We all know that you have to stir risotto for a long time. I haven't tried this yet, but it sounds good and easy. From Weight Watchers New 365 Day Menu Cookbook.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  teaspoons olive oil
• 1⁄2 cup red onion, finely diced
• 8  ounces arborio rice or 8  ounces  other short-grain rice
• 1 1⁄4 cups low sodium chicken broth
• 12  thin asparagus spears, cut diagonally into 1-inch pieces
• 10  ounces bay scallops
• 1 1⁄2 ounces asiago cheese, finely grated
• 1⁄2 teaspoon lemon zest, grated
• 1  tablespoon fresh lemon juice
• 1⁄4 teaspoon salt
•  black pepper, freshly ground to taste

Directions

1. In 2-quart microwavable casserole, microwave oil on High (100% power) 30 seconds, until hot.
2. Stir in onion; microwave on High 2 minutes.
3. Stir in rice; microwave on High 2 minutes.
4. Add broth and 2 cups water to rice mixture; stir to combine.
5. Microwave on High 14 minutes, stirring after 7 minutes, until most of the liquid is absorbed.
6. Stir asparagus into rice mixture; microwave on High 5 minutes.
7. Stir in scallops; microwave on High 2 minutes, until scallops are opaque in center, rice is tender and all of the liquid is absorbed.
8. Stir cheese, zest, juice, salt and pepper into rice mixture; stir until cheese is melted.
9. SERVING (1 1/4 CUPS) PROVIDES: 1/2 Fat, 3/4 Vegetable, 1 1/2 Proteins, 2 Breads, 5 Optional Calories.
10. 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.