|
|
Instructions |
|
|
|
Heat oven to 250 degrees. Gently toss tomatoes in 2 t. oil with a pinch of salt and pepper. Bake on a nonstick baking sheet for 1 hour.
|
|
|
|
Heat 1 t. oil on medium heat in a medium pan. Cook garlic and half of the onion until translucent; add zucchini and cook 5 minutes. Puree zucchini mixture in a blender with lemon juice and 1 T. oil. Season with salt and pepper. Set aside.
|
|
|
|
Heat 1 T. oil in a medium pot on medium heat and sauté remaining onion until translucent. Add rice and cook 2 minutes. Gradually pour in wine, stirring until rice absorbs wine. Add broth 1 cup at a time until absorbed; stirring continually for 20 minutes or until rice is tender (add more broth if necessary). Once rice is cooked, stir in zucchini puree, butter and cheese. Set aside.
|
|
|
|
Heat 1 T. oil in a small pan. Salt and pepper scallops and cook both sides until lightly browned. Add tomatoes and sauté 5 minutes. Sppon risotto on plate and top with scallops, tomatoes and parsley.
|
|
|
| Serving
Suggestions |
|
|
WW Points per Serving: 10
|
|
|
Originally Submitted
8/9/2008
|
Home
Tell
a Friend
Copyright © 2002 - 2011 DesktopCookbook. All rights reserved.
Developed by