Scallop and Tomato Risotto

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Scallop and Tomato Risotto Recipe

This scallop and tomato risotto is a delicious and comforting dish that is ideal for a home-cooked meal. The creamy rice is studded with juicy cherry tomatoes and tender scallops for a flavor explosion with every bite.

Ingredients

• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 4 cups broth (chicken or vegetable)
• 1/4 cup grated parmesan cheese
• 1/2 lb scallops, cleaned and trimmed
• Season with salt and pepper to taste
• 1/2 onion, chopped
• 1/2 cup white wine
• 2 garlic cloves, minced
• 1 cup arborio rice

Time Needed

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Instructions

• In a large saucepan over medium heat, heat the olive oil.
• Sauté the onion and garlic until translucent.
• Stir in the Arborio rice until it is evenly coated with oil.
• Cook until the white wine has evaporated.
• Stir in 1/2 cup of chicken or vegetable broth at a time, stirring frequently and allowing each addition to absorb before adding the next.
• Cook for about 15 minutes, then add the cherry tomatoes and continue to stir frequently.
• After about 20 minutes, add the scallops and cook for 3 minutes, or until they are just opaque in the center.
• Remove from the heat and add the Parmesan cheese.
• Season to taste with salt and pepper and serve immediately.

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