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Categories:Viewed: 9 - Published at: 5 years ago
Ingredients
- 2 tablespoons (1/4 stick) butter
- 1/4 cup chopped green onions
- 2/3 cup arborio rice or medium-grain white rice
- 1 cup dry Champagne
- 1 14 1/2-ounce can (or more) low-salt chicken broth
- 1/2 pound bay scallops
- 1/4 cup freshly grated Parmesan cheese
Method
- Melt butter in heavy medium saucepan over medium heat.
- Add onions; saute 1 minute.
- Add rice; saute 2 minutes.
- Add Champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes.
- Add 1 can broth; simmer until rice is almost tender, stirring often, about 15 minutes.
- Add scallops; simmer until scallops are cooked through and rice is tender but still firm to bite and mixture is creamy, adding more broth if too thick and stirring often, about 5 minutes.
- Stir in Parmesan.
- Season with salt and pepper.
