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Scallops & Brown Rice Risotto
Prep Time: 00:15
Cook Time: 01:10
3 tbsp olive oil
1 tsp butter
1 small yellow onion, diced
3 cloves garlic, minced
1/2 cup white wine (optional)
32 oz (4 cups) vegetable broth
16 ozs mushrooms (baby bellas are best)
1 cup parmesan, grated
1 & 1/3 cups short grain brown rice
2 tbsp fresh oregano leaves, chopped
2 lbs scallops (the big ones! )
salt and pepper
1Preheat oven to 375.
2Heat 1 tbsp olive oil in Dutch oven on the stove over medium heat. Add onions and dash of salt and cook until translucent, about 5 minutes. Add the garlic and cook for 2 more minutes, being careful not to burn anything.
3Deglaze with white wine. Cook down until most liquid has evaporated, about 3 minutes. Add rice and coat, cooking until toasted for about 3 minutes, stirring often so it doesn’t stick to the bottom. Add 3.5 cups of warmed broth then cover, bring to a boil, and put in the oven with the cover still on, for 60 minutes.
4With about 10 minutes left in cooking time, cook mushrooms in pan with 1 tbsp of olive oil over medium heat until they are cooked down and brown. Add a pinch of salt at the end - adding it at the beginning will prevent browning.
5Remove the pot from the oven. Add remaining half cup of broth and Parmesan, and stir constantly, about 3 minutes until the texture is creamy. Stir in mushrooms, ground black pepper and fresh oregano.
6Wash and pat scallops dry. Season with a pinch of salt and freshly ground pepper. Heat 1 Tbsp olive oil and 1 tsp butter over medium high heat. Once it is hot, almost smoking, add the scallops. Brown, about 1.5 minutes on each side. Do not over-cook as they will become rubbery!
7Plate scallops on top of risotto and sprinkle with fresh oregano. Serve with the white wine you cooked in the risotto. Enjoy!
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