risotto with scallops and asparagus
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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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yield
4 serving(s)
prep time
10 Min
cook time
20 Min
method
Microwave
Ingredients For risotto with scallops and asparagus
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2 tspolive oil
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1/2 cred onion, finely diced
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8 ozarborio rice, or other short-grain rice
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1 1/4 clow-sodium chicken broth
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12thin asparagus spears, cut diagonally into 1-inch pieces
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10 ozbay scallops
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1 1/2 ozasiago cheese, finely grated
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1/2 tsplemon zest, grated
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1 Tbspfresh lemon juice
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1/4 tspsalt
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black pepper, freshly ground to taste
How To Make risotto with scallops and asparagus
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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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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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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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4Stir cheese, zest, juice, salt and pepper into rice mixture; stir until cheese is melted.
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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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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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Categories & Tags for Risotto With Scallops and Asparagus:
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