Risotto with Scallops | Happy and Full

Happy and Full

Name: Risotto with Scallops
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Mahatma Arborio Rice; Signature Select Broth 14.5 oz; Napoleon Co. Grille Garlic Cloves; Mother in Law's Gochugaru Korean Chile Flakes 3.25 oz; Land O Lakes Butter, with Olive Oil & Sea Salt; Near East Couscous Mix, Parmesan,; Green Giant Sweet Peas & Butter Sauce, Lightly Sauced; Matlaw's New England Style Stuffed Scallops; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

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Risotto with Scallops

Serves 410 mins prep15 mins cook

This fancy and delicious risotto meal with pan-seared scallops can be ready in just 15 minutes! The recipe requires no stirring while the risotto cooks in an Instant Pot. You can also swap the scallops for shrimp or any other protein of your choice.

0 servings

What you need

cup arborio rice

cup broth

garlic clove

Mother in Law's Gochugaru Korean Chile Flakes 3.25 oz

tsp chili flakes

Land O Lakes Butter, with Olive Oil & Sea Salt

tbsp butter

cup parmesan

Green Giant Sweet Peas & Butter Sauce, Lightly Sauced

cup fresh peas

Matlaw's New England Style Stuffed Scallops

sea scallops

salt

pepper

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Instructions

1: Hit sauté on your Instant Pot, add a splash of oil.

2: Once hot, add garlic & chili flakes, sauté for 1 min.

3: Add rice & let toast for a minute while stirring.

4: Hit cancel.

5: Add broth, sprinkle of salt & deglaze the bottom, ensuring nothing is sticking.

6: Put the lid on and pressure cook for 6 mins + quick release.

7: Stir in butter, Parmesan & peas.

8: Meanwhile, pat dry scallops & season with paprika, salt, pepper, garlic powder.

9: Heat a large skillet with oil.

10: Add scallops & cook 2-3 minutes per side on med-high heat.

11: Assemble bowls, top with extra cheese or butter.

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