Kitchen Cleanout: Scallop Risotto

Last night I made the easiest risotto ever!
Usually risotto requires constant stirring for at least 20 minutes, but this recipe is no-stir so you can be free to clean up the kitchen while dinner cooks!

I was able to get rid of some left over chicken broth, risotto, the spinach that was going bad from my lack of salad eating!

Scallop Risotto

Ingredients:
2 tablespoons olive oil
1 pound bay scallops
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup minced onion
¼ teaspoon sugar
1 ½ cups Arborio rice
2 ½ cups low-sodium chicken broth
½ cup dry white wine
¼ cup grated Parmesan
2 cups baby spinach
Zest of ½ orange

Directions:
Heat 1 tablespoon of oil in a large heavy pot over med-high heat.
Place scallops in the pot and sprinkle with 1/8 teaspoon each of the S&P.
Sear 1 ½ minutes on each side; set aside on a plate and cover loosely with aluminum foil to keep warm.
Heat remaining oil in pot and reduce heat to med-low.
Add the onion, sugar and remaining salt and pepper and sauté 10 minutes, scraping up any brown bits left by the scallops and stirring occasionally.
Add the rice and stir to coat with onion and oil.
Stir in the broth and wine; return heat to med-high, cover and bring to a boil.
Reduce heat to medium low and simmer 20 minutes, until rice is cooked through.
Stir in the Parmesan and scallops, along with any liquid on the plate.
Toss in the spinach and serve topped with the orange zest.

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