Risotto With Creamy Scallops and Tomatoes

Ingredients

• 4 to 5 cups no-salt-added fish stock
• 2 ounces onion to yield 1/2 cup chopped onion
• 3 teaspoons olive oil
• 2 shallots
• 1 clove garlic
• 1 cup Arborio rice
• ¾ cup dry white wine
• 6 large ripe plum tomatoes
• Enough fresh thyme to yield 1 tablespoon chopped thyme
• 12 ounces scallops
• 2 tablespoons reduced-fat ricotta
• ¼ cup nonfat plain yogurt
• 1 lemon to yield 1 teaspoon finely grated lemon rind
• ⅛ teaspoon salt
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    522 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 70 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 30 grams protein; 35 milligrams cholesterol; 1126 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 servings

Preparation

1. In a saucepan, heat the stock to a simmer.
2. Chop the onion. Heat 2 teaspoons of the oil in a deep, heavy-bottom pot. Add the onion, and saute over medium heat until onion begins to take on a little color.
3. Chop the shallots, and mince the garlic.
4. When the onion has softened, add the rice and stir to coat. Add the wine to the rice. Stir and let the wine cook away, about 2 minutes.
5. Heat a nonstick saute pan until it is very hot. Reduce the heat to medium-high, and add the remaining teaspoon of oil. Saute the shallots and garlic until they begin to soften.
6. Add a cup of simmering stock to the rice, and cook over medium-high heat, stirring about every 2 minutes until the liquid has been absorbed. Repeat this procedure, adding more stock as it is absorbed into the rice, stirring often.
7. Meanwhile, wash, trim and slice the tomatoes. Add them to the shallots and garlic, and cook until they soften, about 5 minutes. Wash and chop the thyme, and add it to the tomatoes as they cook.
8. Wash the scallops. Whisk the ricotta and yogurt. Grate the lemon rind.
9. A couple of minutes before the rice is tender, stir the scallops into the tomato mixture and cook. Remove from heat, and stir the yogurt and ricotta mixture into the tomato mixture. Stir in the grated rind.
10. Remove the risotto from the heat, and stir in the scallop mixture. Season with salt and pepper, and serve.

25 minutes