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4 tablespoons unsalted butter, divided
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1 large shallot, finely chopped
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2 teaspoons chopped fresh thyme
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1 large clove garlic, minced
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1 cup arborio rice
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½ cup dry white wine
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3 cups unsalted vegetable broth
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1 ½ cups water
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½ cup grated Parmesan cheese
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½ teaspoon salt, divided
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1 pound dry sea scallops, tough muscle removed
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½ teaspoon ground pepper
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Chopped fresh flat-leaf parsley for garnish
Scallop Risotto with Brown Butter & Parmesan
This simple scallop risotto makes for an impressive main dish. Stirring the risotto often results in a creamy, rich end product.
Nutrition Information
115
Calories
25g
Carbohydrates
20g
Protein
543mg
Potassium
5g
Fiber
14g
Sugar
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