5 Ingredient Scallop Risotto

5 Ingredient Scallop Risotto

INGREDIENTS:

  • Hokkaido Sea Scallops
  • 1 Onion, finely chopped
  • 4 cups Chicken Broth
  • 250g Arborio Rice
  • 125g Parmesan Cheese, grated

INSTRUCTIONS:

Step 1: Saute

  • In a large saucepan heat 1 Tbsp of olive oil over a medium heat.
  • Add chopped onion and cook until translucent, for about 5 minutes.

Step 2: Toast rice

  • Stir in Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.

Step 3: Add Broth

  • Gradually add the warmed broth, one ladle at a time, stirring frequently.
  • Allow the rice to absorb the broth before adding more.
  • Continue until rice is creamy and al dente (18-20 minutes).

Step 4: Cook Scallops

  • Ina. seperate skillet, heat a bit of olive oil over medium-high heat.
  • Season with salt and pepper then sear for 2-3 minutes on each side until golden and cooked through.
  • Add to the rice along with the grated parmesan cheese.
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