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Spinach Parmesan Risotto

Creamy Spinach Parmesan Risotto with Seared Scallops Delight

This Creamy Spinach Parmesan Risotto combines Italian comfort with fresh spinach, making it a nutritious and flavorful dinner option.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian, Japanese
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 1 cup Arborio Rice Essential for classic risotto texture
  • 2 cups Fresh Spinach Can substitute with kale or Swiss chard
  • 2 cloves Garlic Minced
  • 1 medium Onion Chopped
  • 0.5 cup Dry White Wine Or use broth if preferred
  • 4 cups Chicken or Vegetable Broth Keep warm for cooking
  • to taste Salt Adjust based on broth saltiness
  • to taste Freshly Ground Black Pepper Adjust based on broth saltiness
  • 2 tablespoons Olive Oil For sautéing
  • 0.5 cup Freshly Grated Parmesan Cheese Best for melting
For the Scallops
  • 8 Sea Scallops Ensure they are dry for a perfect sear
  • 1 tablespoon Soy Sauce Low-sodium recommended
  • 1 tablespoon Honey Can substitute with maple syrup
For Garnish
  • to taste Micro Greens Any preferred greens can be used
  • to taste Black Sesame Seeds Sprinkle generously

Equipment

  • Saucepan
  • Skillet
  • Bowl

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, heat 4 cups of chicken or vegetable broth over low heat and keep it warm.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium flame, then add 1 chopped onion and 2 minced garlic cloves.
  3. Sauté until the onion is translucent for about 3-5 minutes.
  4. Stir in 1 cup of Arborio rice and coat each grain for about 2 minutes.
  5. Pour in ½ cup of dry white wine and let it simmer until fully absorbed, about 3 minutes.
  6. Gradually add the warm broth, stirring continuously, for about 18-20 minutes.
  7. Fold in 2 cups of fresh spinach and ½ cup of freshly grated Parmesan cheese until melted.
  8. In a separate skillet, heat 1 tablespoon of olive oil over high heat and pat dry 8 sea scallops.
  9. Sear scallops for 2-3 minutes on each side until golden brown.
  10. In a small bowl, whisk together 1 tablespoon of soy sauce, 1 tablespoon of honey, and 1 tablespoon of yuzu juice.
  11. Drizzle the yuzu sauce over the cooked scallops before plating.
  12. Serve risotto in bowls, topped with scallops, garnished with micro greens and black sesame seeds.

Nutrition

Serving: 1cupCalories: 550kcalCarbohydrates: 45gProtein: 20gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 1000IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Ensure scallops are thoroughly dried. Stir constantly while adding broth for a creamy texture.

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