Creamy Risotto With Pan-Seared Scallops And Sausage Recipe

Recipe By Slurrp

This creamy risotto with pan-seared scallops and sausage is a delicious and indulgent dish that combines the richness of risotto with the savory flavors of scallops and sausage. The creamy risotto is cooked to perfection, with a velvety texture and a hint of Parmesan cheese. The pan-seared scallops add a delicate and buttery flavor, while the sausage adds a savory and slightly spicy kick. This dish is perfect for a special occasion or a cozy dinner at home.

4.3
24 Rating -
Rate
Non Vegdiet
1hr 5minstotal
20minsPrep
45minsCook
1hr 5m.total
20m.Prep
45m.Cook
Creamy Risotto With Pan-Seared Scallops And Sausage
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ingredients serve

Ingredients for Creamy Risotto With Pan-Seared Scallops And Sausage Recipe

  • 1/4 cup Arborio Rice
  • 1 cup Chicken Broth
  • 1/4 tablespoon Olive Oil
  • 1/4 Small Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 0.13 cup Grated Parmesan Cheese
  • As required Salt And Pepper To Taste
  • 2 Large Scallops
  • 1 Sausages, Sliced
  • as required Chopped Parsley Or Grated Parmesan Cheese For Garnish

Directions: Creamy Risotto With Pan-seared Scallops And Sausage Recipe

Cooking Directions

  • STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced onion and minced garlic, and cook until softened.
  • STEP 2.Add Arborio rice to the saucepan and stir to coat the grains with oil. Cook for a few minutes until the rice becomes translucent.
  • STEP 3.Gradually add chicken broth to the saucepan, stirring constantly until the liquid is absorbed. Continue adding broth and stirring until the rice is cooked al dente.
  • STEP 4.In a separate skillet, heat olive oil over medium-high heat. Add scallops and cook for 2-3 minutes on each side until golden brown. Remove from skillet and set aside.
  • STEP 5.In the same skillet, add sausage and cook until browned and cooked through. Remove from skillet and set aside.
  • STEP 6.Once the risotto is cooked, stir in grated Parmesan cheese and season with salt and pepper to taste.
  • STEP 7.To serve, divide the risotto among plates and top with pan-seared scallops and sausage. Garnish with chopped parsley or grated Parmesan cheese, if desired.
  • STEP 8.Serve immediately and enjoy!

Cooking Tips

  • Make sure to use Arborio rice for the risotto, as it has a high starch content that gives the dish its creamy texture.
  • When cooking the scallops, make sure the skillet is hot before adding them to achieve a nice sear.
  • You can use any type of sausage you prefer, such as Italian sausage or chorizo, to add different flavors to the dish.
  • For a vegetarian version, you can omit the sausage and add vegetables like mushrooms or peas to the risotto.

Storage and Serving

  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat the risotto, add a splash of chicken broth or water to a saucepan and heat over medium heat until warmed through, stirring occasionally.
  • This dish is best served immediately after cooking to enjoy the creamy texture of the risotto and the freshness of the scallops and sausage.
Nutrition
value
849
calories per serving
28 g Fat66 g Protein72 g Carbs9 g FiberOther

Current Totals

  • Fat
    28g
  • Protein
    66g
  • Carbs
    72g
  • Fiber
    9g

MacroNutrients

  • Carbs
    72g
  • Protein
    66g
  • Fiber
    9g

Fats

  • Fat
    28g

Vitamins & Minerals

  • Calcium
    288mg
  • Iron
    12mg
  • Vitamin A
    293mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    13mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    80mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    16mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    155mg
  • Manganese
    3mg
  • Phosphorus
    539mg
  • Selenium
    53mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp