Risotto With Scallops and Asparagus

Risotto With Scallops And Asparagus

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Vicki Butts (lazyme)


There's no need to stand over a hot stove while making this risotto; it's easily prepared in the microwave oven.

From Weight Watchers New 365 Day Menu Cookbook.


☆☆☆☆☆ 0 votes

10 Min
20 Min


  • 2 tsp
    olive oil
  • 1/2 c
    red onion, finely diced
  • 8 oz
    arborio rice, or other short-grain rice
  • 1 1/4 c
    low-sodium chicken broth
  • 12
    thin asparagus spears, cut diagonally into 1-inch pieces
  • 10 oz
    bay scallops
  • 1 1/2 oz
    asiago cheese, finely grated
  • 1/2 tsp
    lemon zest, grated
  • 1 Tbsp
    fresh lemon juice
  • 1/4 tsp
  • ·
    black pepper, freshly ground to taste

How to Make Risotto With Scallops and Asparagus


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

Printable Recipe Card

About Risotto With Scallops and Asparagus

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Italian
Other Tag: Quick & Easy

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