Scallop risotto with arugula
chatelaine.com
chatelaine.com
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Ingredients

  • 3 tbsp
  • butter, divided
  • leek, (white and pale green parts), thinly sliced and washed
  • 1 cup
  • arborio rice
  • 2 cups
  • low-sodium chicken broth
  • 1 1/2 cups
  • water
  • 2 tsp
  • dried oregano
  • 1 tsp
  • garlic powder
  • 1/2 tsp
  • salt
  • 1 tsp
  • smoked paprika
  • large sea scallops, patted dry
  • 1/2 cup
  • extra-smooth ricotta
  • 6 cups
  • baby arugula, divided

Instructions

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