Name: Grapefruit Risotto with Seared Scallops
Total time: 50 min
Yield: Makes 2 servings
Cuisine: Italian
Ingredients: ¼ cup white wine; 1 cup arborio rice*; 1 large shallot, minced (about ⅓ cup); 3 tablespoons unsalted butter, divided; Salt and black pepper, to taste; ½ grapefruit, peeled and segmented; 4 large scallops (about ½ pound); Pinch salt and pepper; 1 cup freshly squeezed grapefruit juice (from 1 large grapefruit); 1 teaspoon fresh thyme, minced; 1 tablespoon unsalted butter

Preparation info

Makes
2
servings

Difficulty
Easy
Ready in
50 min

Appears in

Breakfast for Dinner

By Lindsay Landis and Taylor Hackbarth

Published 2013

About

Notes of citrus and thyme make this date-night favorite truly delectable. Topped with succulent seared scallops, this risotto is dressed to impress.

Ingredients

For Risotto

3 tablespoons unsalted butter, divided
1 large shallot, minced (about ⅓ cup

Method

Bring 4 cups water to a simmer. Reduce heat; cover to keep warm.
In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Stir in shallots and cook until translucent, about 2 minutes. Add rice and stir until fragrant and coated with fat, about 2 minutes more. Add wine and stir until completely absorbed.
Add grapefruit juice and simm