risotto with scallops and asparagus
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.
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prep time
10 Min
cook time
20 Min
method
Microwave
yield
4 serving(s)
Ingredients
- 2 teaspoons olive oil
- 1/2 cup red onion, finely diced
- 8 ounces arborio rice, or other short-grain rice
- 1 1/4 cups low-sodium chicken broth
- 12 - thin asparagus spears, cut diagonally into 1-inch pieces
- 10 ounces bay scallops
- 1 1/2 ounces asiago cheese, finely grated
- 1/2 teaspoon lemon zest, grated
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- - black pepper, freshly ground to taste
How To Make risotto with scallops and asparagus
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Step 1In 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.
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Step 2Add 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.
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Step 3Stir 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.
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Step 4Stir cheese, zest, juice, salt and pepper into rice mixture; stir until cheese is melted.
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Step 5SERVING (1 1/4 CUPS) PROVIDES: 1/2 Fat, 3/4 Vegetable, 1 1/2 Proteins, 2 Breads, 5 Optional Calories.
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Step 6PER SERVING: 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
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