Risotto wilted spinch and scallops

So I know that my last few recipe posts have not been the “cleanest’ recipes but they certainly have been delicious! 😉 I always find it hard to eat super healthy over the holidays…. and thats ok! I will get back on track in January. Making risotto is sort of a labour of love, its not like regular rice where you just put a lid on the pot and let it simmer. It needs extra time and attention and you have to stir it quite frequently for almost half an hour. It is however worth the time and effort. 🙂 I have not made risotto in years and I was quite pleased with how it turned out. I was invited over to my sister and her husband’s house last night for dinner and they asked me to make one of my tasty dishes for them…..I am not sure how I came up with the idea to make scallops and risotto but the meal was a big hit! Mission accomplished. 😉 I hope you are all having a great holiday break and a I wish you fantastic and healthy new year!!

Creamy Risotto and scallops

Creamy Risotto with wilted spinach and Scallops
Serves: 2
  • 6-8 large scallops
  • 2 cups of fresh spinach
  • 1 cup of arborio rice
  • 4 tbs of butter
  • 1 clove of garlic
  • 2 small shallots, peeled and chopped
  • ½ cup of white wine plus 2 tbs for the sauce
  • 4 cups of vegetable of chicken stock (warm)
  • 3 tbs of chopped fresh parsley
  • 1 tsp of fresh or dried thyme
  • ⅓ cup of fresh parmesan
  • ½ lemon
  1. To make the rice, first put 2 tbs of butter in a heavy pot and heat over medium heat, add the chopped shallots and cook for 1-2 minutes, add the rice and cook for another minute or two.
  2. Next add half a cup of wine and cook until the wine is absorbed into the rice, next add one cup of the warmed stock and stir occasionally, cook until the liquid is absorbed, keeping the stove at a medium heat.
  3. Continue to add the stock to the rice one cup at a time until all of it has been absorbed and the rice is fully cooked, it should take around 20 minutes.
  4. When the rice is on its last cup of stock start cooking the scallops in a pan, first add the rest of the butter (2 tbs) and then add in the garlic, your pan should be at high to medium heat. Then add the scallops and the 2 tbs of white wine, 1 tbs of parsley and the thyme.
  5. You should sear them on each side for a 2-3 minutes, check that the scallops are cooked in the middle before taking them off the heat, then squeeze the fresh lemon juice over top.
  6. To wilt the spinach, just heat in a pot or pan for 1-2 minutes over medium heat.
  7. Before you plate your risotto, mix in the parmesan cheese and remaining parsley.
  8. To plate, layer the risotto, then wilted spinach and then the scallops, you can garnish with extra cheese and pasley.
  9. Serve and enjoy!

Risotto and Scallops