Summertime Risotto

Name: Summertime Risotto
Ingredients: 1 pint cherry tomatoes; 1/4 cup olive oil; 1/4 cup fresh lemon juice; 1 tsp minced garlic; 1 small onion, diced; 2 cups diced zucchini; 1 lb arborio rice; 1 cup dry white wine; 2 to 3 cups nonfat chicken broth; 2 tbsp light butter; 6 tbsp grated Parmesan; 18 sea scallops; 1 bunch parsley, chopped (optional)

13 ingredients

4 steps

Ingredients

1 pint cherry tomatoes
1/4 cup olive oil
1/4 cup fresh lemon juice
1 tsp minced garlic
1 small onion, diced
2 cups diced zucchini
1 lb arborio rice
1 cup dry white wine
2 to 3 cups nonfat chicken broth
2 tbsp light butter
6 tbsp grated Parmesan
18 sea scallops
1 bunch parsley, chopped (optional)

Directions

1

Heat oven to 250°F. Gently toss tomatoes in 2 tsp oil with a pinch of salt and pepper. Bake on a nonstick baking sheet 1 hour. Puree tomatoes in a blender with lemon juice and 1 tbsp oil. Season with salt and pepper. Set aside to cool.
2

Heat 1 tsp oil on medium heat in a medium pan. Cook garlic and half the onion until translucent; add zucchini and cook 5 minutes.
3

Heat 1 tbsp oil in a medium pot on medium heat and saute remaining onion until translucent. Add rice and cook 2 minutes. Gradually pour in wine, stirring until rice absorbs wine. Add broth 1 cup at a time until absorbed, stirring continually for 20 minutes or until rice is tender (add more broth if necessary). Once rice is cooked, stir in tomato puree, butter and cheese. Set aside.
4

Heat 1 tbsp oil in a small pan. Salt and pepper scallops and cook both sides until lightly browned. Add tomatoes and saute 5 minutes. Spoon risotto on plate and top with scallops, tomatoes and parsley.