Risotto - Clean Eating

INGREDIENTS:

• 1 pint cherry tomatoes
• 1/4 cup olive oil, divided
• salt and black pepper to taste
• 1 tsp minced garlic
• 1 small onion, diced, divided
• 2 cups diced zucchini
• 1/4 cup fresh lemon juice
• 1 lb Arborio rice
• 2-3 cups fat-free chicken broth
• 18 sea scallops
• 1 bunch parsley, chopped (optional)


INSTRUCTIONS:

Roasted tomatoes – Toss tomatoes in 2 teaspoons oil with a pinch of salt and pepper. Place on non-stick baking
sheet and bake 1 hour at 250ºF.

Zucchini purée – In a medium pan, heat 1 teaspoon oil over medium heat. Add garlic and half the onion and
cook until translucent. Add zucchini and cook 5 minutes. Place all these ingredients in a blender. Add lemon juice
and 1 tablespoon oil and purée. Add salt and pepper to taste. Set aside.

Risotto – Heat 1 tablespoon oil in a medium pot on medium heat and sauté remaining onion until translucent.
Add rice and stir to coat. 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 purée. Set aside.

Scallops – Heat 1 tablespoon oil in a small pan. Season scallops with salt and pepper and cook both sides until
lightly browned. Add roasted tomatoes and sauté 5 minutes. Place risotto on a plate and top with scallop and
tomato mixture and parsley.

CALORIES: 488
FAT: 14 g
CARB: 68.5 g
PROTEIN: 16 g
Serves 6