Pronto Scallop Risotto

Ingredients

  • 2 tablespoons finely shredded fresh basil leaves
  • 2 tablespoons finely shredded fresh basil leaves
  • ¾ pound bay scallops, rinsed and drained
  • ¾ pound bay scallops, rinsed and drained
  • About 4 cups fat-skimmed chicken broth
  • About 4 cups fat-skimmed chicken broth
  • 2 teaspoons grated fresh ginger
  • + 17 more ingredients
    • 2 teaspoons grated fresh ginger
    • 1/3 cup chopped red onion
    • Salt and fresh-ground pepper
    • 1 cup frozen petite peas
    • 1 cup frozen petite peas
    • 1 tablespoon lemon juice
    • 1/3 cup chopped celery
    • 1/3 cup chopped celery
    • 1 tablespoon olive oil
    • 1 tablespoon olive oil
    • 1 ¼ cups medium-grain white rice such as pearl or arborio
    • 1 ¼ cups medium-grain white rice such as pearl or arborio
    • 1 tablespoon lemon juice
    • 1/3 cup chopped red onion
    • Lemon wedges
    • Lemon wedges
    • Salt and fresh-ground pepper

1. In a 3- to 4-quart pan over medium heat, combine oil, celery, and onion. Stir often until onion is limp, 4 to 5 minutes. Add rice and mix well. 2. Add 4 cups broth and bring to a boil over high heat, stirring often. Reduce heat to simmering and stir often until rice is tender to bite, 12 to 15...

View full recipe at My Recipes

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