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risotto with scallops and asparagus

lazyme5909 avatar
Recipe by
Vicki Butts (lazyme)
@lazyme5909
Grapeview, WA

There's no need to stand over a hot stove while making this risotto; it's easily prepared in the microwave oven. From Weight Watchers New 365 Day Menu Cookbook.

yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Microwave

Ingredients For risotto with scallops and asparagus

  • 2 tsp
    olive oil
  • 1/2 c
    red onion, finely diced
  • 8 oz
    arborio rice, or other short-grain rice
  • 1 1/4 c
    low-sodium chicken broth
  • 12
    thin asparagus spears, cut diagonally into 1-inch pieces
  • 10 oz
    bay scallops
  • 1 1/2 oz
    asiago cheese, finely grated
  • 1/2 tsp
    lemon zest, grated
  • 1 Tbsp
    fresh lemon juice
  • 1/4 tsp
    salt
  • black pepper, freshly ground to taste

How To Make risotto with scallops and asparagus

  • 1
    In 2-quart microwavable casserole, microwave oil on High (100% power) 30 seconds, until hot. Stir in onion; microwave on High 2 minutes. Stir in rice; microwave on High 2 minutes.
  • 2
    Add broth and 2 cups water to rice mixture; stir to combine. Microwave on High 14 minutes, stirring after 7 minutes, until most of the liquid is absorbed.
  • 3
    Stir asparagus into rice mixture; microwave on High 5 minutes. Stir in scallops; microwave on High 2 minutes, until scallops are opaque in center, rice is tender and all of the liquid is absorbed.
  • 4
    Stir cheese, zest, juice, salt and pepper into rice mixture; stir until cheese is melted.
  • 5
    SERVING (1 1/4 CUPS) PROVIDES: 1/2 Fat, 3/4 Vegetable, 1 1/2 Proteins, 2 Breads, 5 Optional Calories.
  • 6
    PER SERVING: 358 Calories, 7 g Total Fat, 3 g Saturated Fat, 31 mg Cholesterol, 411 mg Sodium, 51 g Total Carbohydrate, 2 g Dietary Fiber, 21 g Protein, 132 mg Calcium; 7 points
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