Parmesan Risotto With Scallops and Kale
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!
Parmesan Risotto with Scallops and Sautéed Kale
- 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)
- 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)
- 3 Tbs butter
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.
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!
Heat Olive Oil in a pan. Add garlic and stir until fragrent. Add the Kale (or spinach) and stir until it is wilted.
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!
What are some of your favorite risotto recipes?