Scallops over Wilted Spinach Parmesan Risotto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared scallops served over a creamy parmesan risotto with wilted spinach. The risotto is rich with white wine and butter, with tender spinach folded in. An elegant, restaurant-style dinner for a special occasion.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 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
- 16 oz sea scallops (about 12-14 )
- salt and fresh pepper
- 1 tsp olive oil
- 10 oz baby spinach (washed)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 35m
- Sodium
- 2290mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 972mg
- Calcium
- 182mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 2290MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.