INGREDIENTS
12
Sea scallops
2 1/2 cups
Broccoli florets
2
Garlic clove
1
Onion, small
1 15/16 cups
Chicken broth
1 cup
Arbario rice
1
Pepper
1/4 tsp
Salt
1
Salt and pepper
2 tbsp
Canola oil
1 tsp
Olive oil
2 1/2 tbsp
Butter, unsalted
1 tsp
Butter
1
Parmesan cheese, rind
1/4 cup
Parmesan cheese
1/2 cup
Sherry, dry
1 cup
Water