Best Ww Risotto With Scallops And Asparagus Microwave Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RISOTTO WITH SCALLOPS & ASPARAGUS



Risotto With Scallops & Asparagus image

Make and share this Risotto With Scallops & Asparagus recipe from Food.com.

Provided by jeep chick

Categories     Short Grain Rice

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

3 cups water
1 1/4 cups low sodium chicken broth
2 teaspoons olive oil
1/2 red onion, finely chopped
1 1/3 cups arborio rice (or other short grain rice)
12 asparagus spears, cut diagonally into 1-inch pieces
1 1/4 lbs bay scallops or 1 1/4 lbs sea scallops, cut into fourths
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest, grated
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup asiago cheese, grated

Steps:

  • Bring water and broth to a boil in saucepan. Reduce heat and keep simmering.
  • Heat oil in nonstick saucepan and add onion. Reduce heat and saute 1 minute.
  • Add rice. Cook, stirring to coat, about 2 minutes. Add 1 cup of broth mixture; cook, stirring, until liquid is absorbed.
  • Add 1/2 cup of broth and asparagus. Cook, stirring, until the liquid is absorbed. Continue to add the broth, 1/2 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender. Total cooking time for the rice should be about 25-30 minutes.
  • Stir in scallops, lemon juice, lemon zest, salt and pepper. Cook until the scallops are opaque, the rice tender, and the liquid is absorbed, about 2 minutes.
  • Stir in the cheese and serve.

Nutrition Facts : Calories 412.9, Fat 4.2, SaturatedFat 0.7, Cholesterol 46.9, Sodium 698.5, Carbohydrate 60.8, Fiber 3.1, Sugar 1.4, Protein 30.9

CREAMY COCONUT LEMONGRASS AND ASPARAGUS RISOTTO WITH SCALLOPS



Creamy Coconut Lemongrass and Asparagus Risotto With Scallops image

I found this recipe scrawled on a piece of paper and thought it too good to let go, its gorgeous flavours go so well together!

Provided by Kazryn

Categories     Short Grain Rice

Time 45m

Yield 5-6 serving(s)

Number Of Ingredients 16

1 tablespoon butter
1 onion, finely chopped
3 tablespoons finely chopped lemongrass, white part only
2 garlic cloves, finely sliced
3 tablespoons curry powder
250 ml white wine
1 liter coconut cream
1/2 cup wine
600 ml fish stock
1/4 cup olive oil
3 tablespoons butter
4 shallots, finely chopped
12 asparagus spears, cut off tips to 4cm and chop remaining stalks into small pieces
1 1/2 cups arborio rice
30 large scallops
sea salt

Steps:

  • To make the coconut base: Melt butter in a pot. Toss in onion, lemongrass and garlic and sweat off for about 2 minutes or lightly transparent.
  • Add curry powder and cook over a low heat for another 2 minutes.
  • Add wine, bring to the boil, and reduce on medium heat for about 5 minutes.
  • Add coconut cream and cook over a low heat for about 10 minutes. Season with salt and pepper.
  • Puree with a stick mixer or blender and strain. Use 1 cup of this mixture to use in the risotto and keep it warm. Reserve and freeze rest of this liquid for another time if you wish.
  • To make the risotto: Put fish stock in a pot and bring to the boil, then reduce to a slow simmer.
  • Heat 2 Tablespoons olive oil in a heavy base saucepan, add 1 Tablespoon of the butter then cook the shallots and asparagus pieces (NOT THE SPEAR TIPS). Cook over a low heat for 3 minutes.
  • Add rice and turn up heat and cook for 2 minutes, stirring constantly.
  • Add wine and let it evaporate.
  • Lower heat then start adding stock, a ladle at a time, stirring occasionally, until rice is almost tender, about 20 minutes.
  • Add coconut base and cook another 5 minutes, until rice is tender. Remove from heat and rest for 2 minutes before folding in remaining 2 Tablespoons of butter.
  • In the meantime, bring a large pot of water to the boil, blanch asparagus tips for 30 seconds, drain, then refresh under cold , drain again and put aside.
  • Heat a little olive oil in a frying pan until hot. Cook scallops in batches for 30 seconds on each side. Season with salt and pepper, keep warm and set aside.
  • Add asparagus spears to pan to heat through.
  • Dish risotto into bowls, top with asparagus spears and scallops and drizzle with a little olive oil.

Nutrition Facts : Calories 1459.2, Fat 62.6, SaturatedFat 46, Cholesterol 47.2, Sodium 719.1, Carbohydrate 193.1, Fiber 4.5, Sugar 129.2, Protein 22.5

SCALLOP AND ASPARAGUS RISOTTO



Scallop and Asparagus Risotto image

So Delicious!!! I found this recipe in a regional magazine called "Saltscapes" just love it!!

Provided by Chef mariajane

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb asparagus tips
1 lb scallops
6 tablespoons butter
4 cups chicken stock
1 tablespoon olive oil
1/2 cup shallot, diced
1 cup arborio rice
1 cup onion and herbs liquid seasoning
1 cup parmesan cheese, grated

Steps:

  • Blanch asparagus tips in boiling water for 2-3 minutes; set aside.
  • Remove beards from scallops and sauté scallops in1 tablespoons of the butter until caramelized (2-3 minutes). Set aside.
  • Heat chicken stock in a saucepan until warm.
  • Combine olive oil and 1 tablespoons of the butter in a large heavy bottomed pot. Sauté the shallots until soft. Add the rice, and cook stirring, for 2-3 minutes.
  • Add the liquid seasoning. Continue stirring until liquid reduces by half. Gradually add the chicken stock, one ladle at a time, stirring constantly, allow the stock to be absorbed before adding more. This process should be about 20 minutes.
  • Stir in the asparagus and scallops. Finish with the remaining 4 tablespoons butter and the cheese.

Nutrition Facts : Calories 671.2, Fat 31.7, SaturatedFat 16.8, Cholesterol 102.3, Sodium 1328.4, Carbohydrate 60.5, Fiber 3.8, Sugar 6.2, Protein 35.8

SCALLOP RISOTTO



Scallop Risotto image

Provided by Wanna Make This?

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 12

6 cups fish stock
3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 shallot, finely diced
Kosher salt and freshly ground black pepper
3/4 cup arborio rice
1/3 cup dry white wine
8 ounces pencil (thin) asparagus
1/4 cup finely grated Parmesan, plus more for serving
Zest and juice of 1 lemon
10 sea scallops, "foot" muscles removed, scallops patted dry
2 tablespoons chopped fresh chives

Steps:

  • Heat the stock in a medium saucepan over medium heat; lower the heat so the stock stays warm without simmering.
  • Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saucepan over medium heat. Add the shallot, season with salt and cook, stirring occasionally, until softened, about 1 minute. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated and fragrant, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
  • Ladle about 1/4 cup hot stock into the risotto and cook, stirring, until absorbed. Continue to add the stock in additions of about 1/4 cup, gradually working up to 1/2-cup additions, stirring until absorbed before adding more. Continue adding broth and stirring until the rice is tender and creamy, about 18 minutes. (You may have leftover stock, or may need to add a little water if you run out; this will depend on your rice.)
  • While the rice cooks, trim the woody end of the asparagus off and cut the stalks into 3/4-inch pieces.
  • Once the rice is cooked, remove the pan from the heat and stir in the asparagus, remaining 2 tablespoons butter, the Parmesan, lemon juice and lemon zest, stirring until the risotto is creamy. Add a splash of water to loosen, if necessary. Season with salt and pepper if needed.
  • Heat a medium nonstick skillet over high heat and add the remaining 2 tablespoons oil. Season the scallops with salt and pepper and add them to the skillet. Cook, undisturbed, until browned and crisp on the bottom, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Transfer to a plate.
  • Divide the risotto between bowls and top with the scallops; sprinkle with chives and more Parmesan.

MICROWAVE ASPARAGUS AND LEMON RISOTTO



Microwave Asparagus and Lemon Risotto image

For the first year of college, my kids only had a microwave to cook with. My daughter especially wanted recipes that would keep her out of the fast food joints!

Provided by Lynette !

Categories     Rice Sides

Time 40m

Number Of Ingredients 12

3/4 c onion, chopped
2 Tbsp butter
1 Tbsp olive oil
2 clove garlic, minced
1 c arborio rice
3 c chicken stock, unsalted
1/2 c dry white wine
1 lb asparagus, trimmed and cut into 1/2 inch pieces
1/2 tsp lemon rind grated
1/2 tsp salt
1/4 tsp black pepper, freshly ground
1 1/2 oz parmigiano-reggiano cheese, shaved (1/2 cup), divided

Steps:

  • 1. Combine first 4 ingredients in a 2 quart microwave-safe glass bowl. Microwave at High for 3 minutes. Stir in rice; microwave at High 3 minutes
  • 2. Stir in stock and wine; microwave at high 16 minutes, stirring for 30 seconds every 4 minutes.
  • 3. Add asparagus; microwave at high for 2 minutes. Stir in rind, juice, salt, pepper, and half of the cheese. Top with the remaining cheese.

RISOTTO WITH SHRIMP AND SCALLOPS (WW)



Risotto With Shrimp and Scallops (Ww) image

Make and share this Risotto With Shrimp and Scallops (Ww) recipe from Food.com.

Provided by lazyme

Categories     Healthy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3 1/2 cups low sodium chicken broth
1 tablespoon olive oil
1 teaspoon olive oil
1 medium onion, chopped
7 ounces arborio rice or 7 ounces other short-grain rice
1 cup dry white wine
10 ounces medium shrimp, peeled and deveined
10 ounces bay scallops, rinsed and drained
1 tablespoon parmesan cheese, freshly grated
1 teaspoon parmesan cheese, freshly grated
1 tablespoon fresh thyme (or 1 teaspoon dried leaves, crumbled)
fresh ground black pepper, to taste

Steps:

  • In a medium saucepan, bring the broth to a boil; reduce the heat and keep at a simmer.
  • Place another medium saucepan over medium heat 30 seconds; heat the oil 30 seconds more.
  • Add the onion; cook, stirring frequently, 2 minutes, until softened.
  • Stir in the rice; cook, stirring constantly, 1 minute.
  • Add the wine and 1/2 cup of the broth; cook, stirring constantly, until all the liquid is absorbed.
  • Continue adding the broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding more broth, until all but 1 cup of the broth has been used.
  • Add the remaining cup of broth, the shrimp and scallops; cook, stirring constantly, 6-8 minutes, until all the liquid is absorbed, the shrimp are pink, the scallops are just opaque and the mixture is creamy.
  • Remove from the heat; stir in the cheese, thyme and pepper.
  • Divide evenly among 4 plates and serve at once.
  • SERVING (1 CUP) PROVIDES: 1 Fat, 1/4 Vegetable, 2 Proteins, 1 3/4 Breads, 80 Optional Calories.
  • PER SERVING: 420 Calories, 9 g Total Fat, 2 g Saturated Fat, 112 mg Cholesterol, 341 mg Sodium, 45 g Total Carbohydrate, 1 g Dietary Fiber, 31 g Protein, 107 mg Calcium, 9 points.

Nutrition Facts : Calories 457.7, Fat 8.3, SaturatedFat 1.7, Cholesterol 133.6, Sodium 313.6, Carbohydrate 48.6, Fiber 1.9, Sugar 2, Protein 34.9

ASPARAGUS SEA SCALLOP RISOTTO



Asparagus Sea Scallop Risotto image

Make and share this Asparagus Sea Scallop Risotto recipe from Food.com.

Provided by ellie3763

Categories     Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb fresh asparagus
1 lb sea scallops (thawed if frozen)
8 ounces onions, finely chopped
2 tablespoons butter, divided
4 tablespoons olive oil, divided
20 ounces water, divided
2 cups chicken broth or 2 cups vegetable broth
1 1/4 cups carnoroli rice (or Arborio)
salt and pepper
4 ounces dry white wine, room temperature
2 ounces grated grana padano or 2 ounces grated parmesan cheese

Steps:

  • Prepare the asparagus: Wash the asparagus and snap each stalk in half. Cut the bottom halves into pieces and boil them for 10 minutes in 12 ounces of water. Discard these woody bits and save the water. Cut the top halves into three portions. Boil these more tender pieces in the same water for 5 minutes. Set the asparagus pieces to one side and save the water that now has been infused with the asparagus flavor.
  • Cook the scallops: Drain the scallops and dry well between layers of paper towel. Put a heavy bottomed 10" or 12" sauté pan over medium-high heat and add a Tablespoon of oil and a teaspoon of butter. Salt and pepper one side of the scallops and, when the pan is nice and hot, cook the scallops for 2 minutes on the seasoned side. Remove to a plate, salt and pepper the other side of the scallops, and put any liquid from the pan in with the asparagus water. Add another Tablespoon of oil and a little butter and cook the other side of the scallops for 2 minutes.
  • Break the barely cooked scallops into pieces. Remove to a plate and keep the scallops warm in a 200º oven.
  • Put any juices from the pan in with the asparagus nectar. Deglaze the pan with a few Tablespoons of water or white wine, as desired, and add the liquid to the asparagus water.
  • Bring the asparagus water back to temperature, add the 2 cups of broth and the other 8 ounces of water and let simmer. Depending on the saltiness of the broth, you may want to add a little more salt, according to taste. By now, you will have a very nice broth with which to season the rice. Keep it hot but not boiling as you cook the rice.
  • Sautee the chopped onion in 2 Tablespoons of oil and a Tablespoon of butter over medium heat until translucent. Add the dry rice and cook for 1 minute, stirring constantly. Add the white wine and simmer for 1 more minute. Raise the heat on the burner to medium high and set the timer for 16 minutes.
  • Add 1 cup of the hot broth and allow it to cook in for 3 or 4 minutes. Then add another cup of broth, stirring to lift the rice off of the bottom.
  • Add more hot broth as necessary to keep the rice wet and just a little soupy, keeping the heat fairly high throughout.
  • Three minutes before the time is up, add the scallop pieces and any juice from the plate. One minute before time is up add the asparagus and carefully incorporate so the tips don't break apart.
  • Add a small amount of broth if the rice is super-absorbent. There should always be a little extra liquid in the pan.
  • When the time is up, remove from the heat and mix in the cheese. Top the risotto with a spoonful of parmesan and serve piping hot with crusty bread. Such good flavors - enjoy!

Nutrition Facts : Calories 579.1, Fat 21.3, SaturatedFat 6, Cholesterol 52.8, Sodium 614.7, Carbohydrate 62.4, Fiber 4, Sugar 5.2, Protein 28.6

Related Topics