Ingredients
For the
risotto:
1 cup arborio rice
2 tsp butter
1 shallot, minced
1/2 cup white wine
4 cups fat free chicken stock
salt and pepper
1/4 cup grated parmesan cheese
2 tbsp chopped parsley
For the
scallops:
16 oz about 12-14 sea scallops
salt and fresh pepper
2 tsp butter
1 tsp olive oil
1 shallot, minced
10 oz baby spinach, washed
For the rest of the recipe, head over to Skinnytaste. She is genious.
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