Scallop Risotto With Champagne

Directions

1. 1
   Mince green onions, separating white parts and tops, set aside.
2. 2
   Place broth in a small saucepan, bring a simmer, do not boil.
3. 3
   Keep warm over low heat.
4. 4
   Coat a large saucepan with cooking spray, and place over medium heat until hot.
5. 5
   Add butter and white parts of onions, cook until tender.
6. 6
   Add rice, and cook 3 minutes, stirring constantly.
7. 7
   Add champagne, bring to a boil.
8. 8
   Reduce heat and simmer, uncovered 5 minutes or until liquid is nearly absorbed.
9. 9
   Add 1/2 cup warm broth, cook 5 minutes,stirring occasionally, until liquid is nearly absorbed.
10. 10
    Add remaining broth, and cook 5 minutes or until liquid is nearly absorbed, stirring occasionally.
11. 11
    Stir in onion tops, water, and scallops, cook an additional 5 minutes or until mixture is creamy.
12. 12
    Rice will be slightly firm.
13. 13
    Serve immediately.