Spinach risotto with scallops

Ingredients for 2 servings:

• 125 g spinach, frozen
• 2 scallops
• 100 g risotto rice
• 10 g butter
• 1 onion(s)
• 1 clove(s) garlic
• 2 tbsp oil
• 50 ml dry white wine
• 250 ml vegetable stock
• 20 g Parmesan
• 1 dashes lemon juice
• Salt
• black pepper, freshly ground
• Sea salt, coarse

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

a starter for two

Thaw the spinach. Heat the stock and keep warm. Sauté the finely diced onion and garlic clove with 1 tablespoon of oil over medium heat. Stir in the rice and cook until translucent. Deglaze with the wine, stirring to evaporate. Gradually add the warm stock, stirring constantly, until almost completely absorbed by the rice. Stir in the spinach and cook briefly until the rice is al dente. Turn off the heat, stir in the butter and Parmesan cheese, and let stand, covered. Heat the second tablespoon of oil in a small frying pan over medium heat and sear the scallops for 1.5 minutes on the first side. Turn the scallops over and sear for the same amount of time on the other side. Just before removing from the pan, drizzle with a squeeze of lemon juice and deflate onto a plate lined with kitchen paper. Serve the risotto in a bowl on the plates, place a scallop on top, and sprinkle with a few grains of sea salt. Now it’s ready to garnish and serve. 175 kcal per serving.