INGREDIENTS (serving for 4)
- 4 green onions
- 1 (10 1/2 ounce) cans chicken broth (regular or no-salt)
- vegetable oil cooking spray
- 2 teaspoons butter, melted
- 2/3 cup uncooked Arborio rice
- 3/4 cup Brut champagne
- 1/4 cup water
- 1/4 lb bay scallop
DIRECTIONS
1. Mince green onions, separating white parts and tops, set aside.
2. Place broth in a small saucepan, bring a simmer, do not boil.
3. Keep warm over low heat.
4. Coat a large saucepan with cooking spray, and place over medium heat until hot.
5. Add butter and white parts of onions, cook until tender.
6. Add rice, and cook 3 minutes, stirring constantly.
7. Add champagne, bring to a boil.
8. Reduce heat and simmer, uncovered 5 minutes or until liquid is nearly absorbed.
9. Add 1/2 cup warm broth, cook 5 minutes, stirring occasionally, until liquid is nearly absorbed.
10. Add remaining broth, and cook 5 minutes or until liquid is nearly absorbed, stirring occasionally.
11. Stir in onion tops, water, and scallops, cook an additional 5 minutes or until mixture is creamy.
12. Rice will be slightly firm.