Scallop Tomato Risotto recipe - ingredients, nutrition and when to eat it
This Western-style risotto is gently simmered with scallops, tomatoes, and rice. The bright flavor of the tomatoes pairs with the scallops’ subtle sweetness.
This Western-style risotto is gently simmered with scallops, tomatoes, and rice. The bright flavor of the tomatoes pairs with the scallops’ subtle sweetness. It’s a lovely choice when you’re craving a warm bowl for lunch or dinner.
Seafood · 35 minutes to cook
Tips: Warm the stock and add it a little at a time rather than all at once, so it’s easier to check how the rice is cooking.
Tips: Scallops can turn tough if overcooked, so add them when the rice is nearly done.
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Ingredients (1 serving)
- Scallop meat — 100 g
- Rice — 0.5 cup
- Tomato — 1 pc
- Onion — 0.3 pc
- Garlic — 1 pc
- Olive oil — 1 Tbsp
- Vegetable stock — 400 ml
- Parmesan cheese — 1 Tbsp
- Salt — 0.5 tsp
- Ground black pepper — 0.1 tsp