Garlic & Herb Risotto with Seared Scallops

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
Garlic & Herb Risotto with Seared Scallops
Makes: 1
Direction
- Melt butter in a small pan over medium-high heat. Add garlic and onion and sauté about 2 minutes to soften.
- Add white wine to the pan to deglaze and reduce to au sec.
- 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.
- Remove from heat and stir in grated gruyere, fresh herbs, and lemon zest.
- Meanwhile, sear scallops in butter and serve on top of risotto. Garnish with fresh herbs, lemon zest and garnish with micro greens.