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Parmesan Risotto With Scallops and Kale

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Who doesn’t love a good risotto? This recipe is yummy and good for you. It combines seafood, our super food, Kale and cheesy risotto. This recipe is killer and I wish I could eat it every night, seriously!

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Parmesan Risotto with Scallops and Sautéed Kale

Servings 2-3

Ingredients:

Parmesan Risotto:

  • 2 Tbs Butter
  • 3 Garlic Cloves (minced)
  • 1 Cup Arborio Rice
  • ½ cup white wine (or a little extra to taste)
  • 3-4 cups of chicken broth
  • ½ cup Parmesan cheese (grated)

Sautéed Scallops

  • 3 Tbs butter
  • 1 Pound (or whatever you have) Fresh Scallops (I used Bay, you can use Sea)

Wilted Kale (or Spinach)

  • 1 Tbs Olive Oil
  • 2 Garlic Cloves (minced)
  • about 4 cups kale (or spinach)

Brown Butter

  • 3 Tbs butter

 

Instructions:

Parmesan Risotto:

In a large non-stick skillet over medium heat, melt the butter. Add the garlic or shallots and sauté for a minute or two, until soft and fragrant. Add the Arborio rice, stir to coat with butter. Add the white wine and enjoy the sizzles. Add the broth, ½ cup at a time, and simmer/stir after each addition until the rice is soft and creamy. I usually err on the side of more liquid to get a creamier texture. Add the parmesan and stir until incorporated. Salt + pepp to taste.

Scallops:

Heat Butter on a skillet and than toss the scallops on top. They should sizzle. Then let them get caramelized, moving them every once in a while, until cooked!

Sautéed Kale:

Heat Olive Oil in a pan. Add garlic and stir until fragrent. Add the Kale (or spinach) and stir until it is wilted.

Brown Butter:

Put butter in a skillet over medium heat and stir it while watching it closely – when it starts to look golden and foamy, remove from heat, transfer to a heat-proof bowl to cool slightly, then drizzle over the risotto, scallops, and greens.
Finish: I grated fresh parmesan on top of mine!

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What are some of your favorite risotto recipes?

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