RISOTTO WITH SCALLOPS AND ASPARAGUS

Risotto With Scallops and Asparagus image

Provided by Vicki Butts (lazyme)

Categories Seafood

Time 30m

Number Of Ingredients 11

2 tsp olive oil
1/2 c red onion, finely diced
8 oz arborio rice, or other short-grain rice
1 1/4 c low-sodium chicken broth
12 thin asparagus spears, cut diagonally into 1-inch pieces
10 oz bay scallops
1 1/2 oz asiago cheese, finely grated
1/2 tsp lemon zest, grated
1 Tbsp fresh lemon juice
1/4 tsp salt
black pepper, freshly ground to taste

Steps:

1. In 2-quart microwavable casserole, microwave oil on High (100% power) 30 seconds, until hot. Stir in onion; microwave on High 2 minutes. Stir in rice; microwave on High 2 minutes.
2. Add broth and 2 cups water to rice mixture; stir to combine. Microwave on High 14 minutes, stirring after 7 minutes, until most of the liquid is absorbed.
3. Stir asparagus into rice mixture; microwave on High 5 minutes. Stir in scallops; microwave on High 2 minutes, until scallops are opaque in center, rice is tender and all of the liquid is absorbed.
4. Stir cheese, zest, juice, salt and pepper into rice mixture; stir until cheese is melted.
5. SERVING (1 1/4 CUPS) PROVIDES: 1/2 Fat, 3/4 Vegetable, 1 1/2 Proteins, 2 Breads, 5 Optional Calories.
6. PER SERVING: 358 Calories, 7 g Total Fat, 3 g Saturated Fat, 31 mg Cholesterol, 411 mg Sodium, 51 g Total Carbohydrate, 2 g Dietary Fiber, 21 g Protein, 132 mg Calcium; 7 points