Scallop Risotto With Saffron

SAVORY TOOTH (2)
Whitney: "Risotto came out great. I added parmasean. scallo…" Read More
14Ingredients
65Minutes
430Calories

Ingredients

  • 1 cup risotto rice (or arborio rice)
  • 3 cups vegetable broth
  • 3 cups broccoli florets (small)
  • 1/2 cup corn
  • 2 scallions (finely sliced)
  • 1/4 teaspoon saffron threads
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 12 sea scallops (1 pound)
  • 1 tablespoon olive oil
  • 1/2 tablespoon butter
  • salt (to taste)
  • pepper (to taste)
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    US|METRIC
  • 1 cup risotto rice (or arborio rice)
  • 3 cups vegetable broth
  • 3 cups broccoli florets (small)
  • 1/2 cup corn
  • 2 scallions (finely sliced)
  • 1/4 teaspoon saffron threads
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 12 sea scallops (1 pound)
  • 1 tablespoon olive oil
  • 1/2 tablespoon butter
  • salt (to taste)
  • pepper (to taste)
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    NutritionView More

    430Calories
    Sodium56% DV1350mg
    Fat29% DV19g
    Protein27% DV14g
    Carbs18% DV53g
    Fiber20% DV5g
    Calories430Calories from Fat170
    % DAILY VALUE
    Total Fat19g29%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol35mg12%
    Sodium1350mg56%
    Potassium510mg15%
    Protein14g27%
    Calories from Fat170
    % DAILY VALUE
    Total Carbohydrate53g18%
    Dietary Fiber5g20%
    Sugars4g8%
    Vitamin A25%
    Vitamin C110%
    Calcium6%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Whitney 2 months ago
    Risotto came out great. I added parmasean. scallops were tender and very tasty.
    Jeanne Cuff 8 months ago
    great. i used a recipe to bake the risotto, but it was ver good.