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Lemon Risotto with Seared Scallops #SundaySupper

Lauren Keating
  • 2018 minutes
  • Serves 6

INGREDIENTS

4 cups

chicken stock or water

1/4 cup

finely chopped white onion

1 tbsp

olive oil

1 clove

garlic, minced

1 1/2 cups

Arborio rice, or other medium-grain risotto rice

1/4 cup

white wine

2

lemons, zested and juiced

2 cups

loosely packed baby spinach

2 oz

Parmesan, grated

1 tbsp

olive oil

1 tbsp

butter

1 lb

large sea scallops, pat dry

coarse sea salt

cracked black pepper