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Skinny Risotto and Scallops

Skinny Risotto and Scallops
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Prep Time: 18 min Serves: 2
Cooking Time: 2 min Yield: 2 bowls
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If you’re a foodie, you’re probably familiar with the infamous risotto challenge that seems to happen on every show: The chefs have an impossibly short amount of time to cook this luxurious Italian dish that needs to be constantly stirred for several hours. This recipe simplifies the process. Use a slow cooker, forego the stirring and take credit for all the flavor and luxury of this skinny risotto that takes less than 20 minutes to prep.



1. If your slow-cooker has a saute setting use it, adding olive oil when hot. Add mushrooms and shallots and cook until the shallots start to turn translucent (about 3 minutes).
2. Add rice, stirring well to coat it with the oil.
3. Add wine, chicken broth, salt and pepper. Stir well, cover and cook rice on high for 2 hours. Add butter and Parmesan, then adjust seasoning.
4. Remove muscles from scallops, rinse, pat dry and season both side of each with salt and pepper.
5. Heat a saute pan on high. When very hot, spray the surface of the pan with vegetable oil. Add scallops. Cook 2-3 minutes then remove from pan for 1 minute to allow the pan to heat up again. Return scallops to pan uncooked side down. Cook 3 minutes then remove from pan.
6. Portion risotto into 2 shallow bowls and place scallops on top. Sprinkle a little salt, pepper, and parsley over each plate, then serve.

PC: Arthur Bovino


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