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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.

Ingredients

Directions

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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