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Skinny Risotto and Scallops

By Livestrong_Recipes  |  last updated Oct 18, 2018

Skinny Risotto and Scallops
Photo Credit: Arthur Bovino

Serving Size: 1 bowls

23g Fat
39g Carbs
14g Protein

Complete Nutrition Information

% DV*
Total Fat  23g 34%
Saturated Fat  6g
Cholesterol  32mg 10%
Sodium  491mg 20%
Carbohydrates  39g 19%
Dietary Fiber  4g
Sugars  2g
Protein  14g 9%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


  1. PREP
  2. 18 m
  • COOK
  • 02 m
  • 20 m

If you’re a foodie, you’re probably familiar with the infamous risotto challenge that seems to happen on... more 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.


  • 2 tbsp Olive Oil, Extra Virgin
  • 6 medium raw mushrooms
  • 1 shallot(s)
  • 1/2 cup Arborio Rice
  • 1/4 cup Dry White Wine
  • 1 cup Broth, Low Sodium, Chicken
  • 1 tbsp unsalted butter
  • 2 tbsp Shredded Parmesan
  • 1/2 tsp Vegetable Oil
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper
  • 6 Scallops, Large
  • 2 sprigs Parsley, fresh


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.

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