Garlic & Herb Risotto with Seared Scallops

Garlic & Herb Risotto with Seared Scallops

Makes: 1

INGREDIENTS

  • 1 Tbsp. Butter
  • ¼ Cup Yellow Onion, minced
  • 2 Tsp. Garlic, minced
  • 1 Pouch BEN’S ORIGINAL™ Ready Rice™ for Risotto
  • ¼ Cup Dry White Wine
  • ½ Cup Chicken or Vegetable Stock
  • 2 Tbsp. Mixed Herbs, chopped
  • 2 Tbsp. Aged Gruyere, shredded
  • 1 Pinch Lemon Zest
  • 3 Each Sea Scallops, medium size, seared in butter
  • 1 Bunch Microgreens

DIRECTION

  1. Melt butter in a small pan over medium-high heat. Add garlic and onion and sauté about 2 minutes to soften.
  2. Add white wine to the pan to deglaze and reduce to au sec.
  3. Add stock, bring to a boil, massage pouch of rice to loosen grains and add BEN’S ORIGINAL™ Ready Rice™ for Risotto to the pan. Simmer and stir for about 1 minute more until grains are tender and liquid is almost absorbed.
  4. Remove from heat and stir in grated gruyere, fresh herbs, and lemon zest.
  5. Meanwhile, sear scallops in butter and serve on top of risotto. Garnish with fresh herbs, lemon zest and garnish with micro greens.

Suggestions