Recipe information
Yield
Serves 2
Ingredients
2
tablespoons (1/4 stick) butter
1
/4 cup chopped green onions
2
/3 cup arborio rice or medium-grain white rice
1
cup dry Champagne
1
14 1/2-ounce can (or more) low-salt chicken broth
1
/2 pound bay scallops
1
/4 cup freshly grated Parmesan cheese
Need to make a substitution?
Preparation
Melt butter in heavy medium saucepan over medium heat. Add onions; sauté 1 minute. Add rice; sauté 2 minutes. Add Champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes. Add 1 can broth; simmer until rice is almost tender, stirring often, about 15 minutes. Add scallops; simmer until scallops are cooked through and rice is tender but still firm to bite and mixture is creamy, adding more broth if too thick and stirring often, about 5 minutes. Stir in Parmesan. Season with salt and pepper.