Parmesan Spinach Risotto with Scallops

Sometimes, inspiration comes from just opening the cupboards!

Even the best chefs sometimes get stumped on what 

to make their own families for dinner.

Opening the cupboard doors, and looking at what is available,

or looking at what needs to be prepared that has not been

prepared in awhile, helps get my mental wheels turning.

A large jar of  Arborio rice stares at me.

OK!  Now what to pair with it?

Opening the freezer and refrigerator to see what 

fresh ingredients are on hand, gives me plenty of good ideas.

So, ultimately, this is the creative outcome!

It was really delicious as a creamy risotto normally is,

having the spinach incorporated with the risotto 

gives it a nice visual pop.

Topping it with seared scallops, finishes it off,

oh, so beautifully!!

As Always,

ENJOY!

RISOTTO

9oz. frozen chopped spinach, defrosted and drained

4 cups chicken broth

1 cup dry white wine

2 Tbs. olive oil

1/2 cup finely diced yellow onion

2 garlic cloves minced

1 1/2 cups Arborio rice

1/2 cup shaved Parmigiano-Reggiano cheese, plus more for serving

salt and pepper to taste

fresh lemon juice to taste

SCALLOPS

12 scallops

salt and pepper

1 Tbs. butter

    Squeeze out excess moisture from spinach and set aside.  Heat chicken broth and wine over low heat in a medium sauce pan, keeping just under a simmer.  

   Heat oil in a large skillet over medium low heat.  Cook the onion for 3-4 minutes until softened, then add the garlic and cook for one minute.  Add the rice and continually stir until opaque, about 

2 minutes. 

   Stir in the hot broth 1/2 cup at a time, stirring continuously until absorbed.  Continue adding the broth over 18-20 minutes until rice is fully cooked, creamy and al dente.

   Lower the heat and stir in spinach, Parmigiano,  salt, pepper and lemon juice to taste.  Turn off the heat and set aside.

   Pat the scallops dry with a paper towel and season with salt and pepper. Heat the butter over medium high heat in a large skillet.  When it bubbles, add the scallops and cook for 1 1/2 - 2 minutes per side, forming a golden crust on each side.

   Divide the risotto between 4 plates, and serve with 3 scallops on top. Garnish with an extra squeeze of lemon juice and shaved parmigiano cheese.