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    Home » Appetizer Recipes

    Champagne Risotto with Seared Scallops and Peas

    BY: Ben Rayl PUBLISHED: 16 Oct, '14 UPDATED: 17 May, '21 Leave a Comment

    RecipePrintComments

    Was talking to a friend of mine the other day about our mutual love for risotto – and she told me how she loves to make hers with champagne. I just happened to have a bottle of Cava in my cabinet and decided to give it a try. I’m happy I did, because this was some of the best risotto I’ve made. The taste from the wine really adds so much delicate flavor — it’s perfect with the sweetness of the peas and scallops. The basil adds the perfect kick and really pulls it all together.

    Champagne risotto with scallops and peas1

    If you’ve ever been afraid or intimidated about making risotto at home, don’t be. It’s super easy – it just requires constant supervision and attention. Risotto is such a versatile dish, the possibilities for variety are really endless so be sure and explore any flavors that suit your personal taste.

    Champagne risotto with scallops and peas1 e1512224468562

    Champagne Risotto with Seared Scallops and Peas

    Risotto is such a versatile dish, the possibilities for variety are really endless so be sure and explore any flavors that suit your personal taste.
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    Course: Appetizer
    Cuisine: Italian
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 4 servings
    Calories: 574kcal
    Author: Ben Rayl

    Ingredients
     

    • 3 tablespoon butter - separated
    • 2 shallots - chopped
    • 1 ½ cups arborio rice
    • 1 cup champagne
    • 3 cups chicken stock
    • 1 ½ cups peas frozen
    • 1 cup parmesan cheese
    • 1 tablespoon basil pesto
    • to taste salt and pepper
    • ½ lb scallops

    Instructions

    • Melt the butter over medium heat in a large pot. Add the shallots and cook for about 4 - 5 minutes, or until softened.
    • Add the chicken stock in ½ cup increments stirring each time until mostly absorbed. Keep doing this until the risotto reaches the texture and thickness you want - it should take about 20 or 25 minutes.
    • While the risotto is cooking, heat some water in another pot and blanch the peas for about 2 minutes. When the risotto is ready, stir in the peas, the Parmesan and pesto - season with salt and pepper. Let the risotto rest while you sear the scallops.
    • Heat the remaining tablespoon of butter over medium high heat in a heavy bottomed skillet. Generously salt and pepper one side of each scallop and place in the hot skillet. Cook for about 1 - 2 minutes per side, then remove with tongs and serve with the risotto.

    Nutrition

    Calories: 574kcal | Carbohydrates: 80g | Protein: 29g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 936mg | Potassium: 627mg | Fiber: 5g | Sugar: 8g | Vitamin A: 713IU | Vitamin C: 23mg | Calcium: 350mg | Iron: 5mg

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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