Bay Scallop Risotto with Prosciutto

June 07, 2016

164

Risotto perfectly cooked with prosciutto and bay scallops, finishing with parsley and freshly grated parmesan cheese. This is a hearty gluten-free one-pot meal ready in 35 minutes.

3 tablespoons olive oil
1 small onion, dice
Salt to taste
2 teaspoons minced garlic (about 2 medium garlic cloves)
1 cup Arborio rice
1/2 cup dry white wine
1/2 cup prosciutto, diced
1 tablespoon saffron (optional)
3 cups chicken broth
8 ounces bay scallops
1/4 cup chopped parsley
1/4 cup freshly grated parmesan cheese

In a large pan, heat olive oil over medium heat. Add onion and a pinch of salt; sauté for 30 seconds; add garlic; stir and let the onion and garlic sweat, about 1-2 minutes. Stir in Arborio rice and turn...
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Nutritions

Calories
626

Sodium
1396mg
58% DV

Fat
32g
50% DV

Protein
24g
48% DV

Carbs
52g
17% DV

Fiber
7g
30% DV