Gin and Tonic Scallop Risotto
Scallop risotto flavored with gin, tonic, lime, cucumber, and mint.
Servings: 3 people
Calories: 666kcal
Ingredients
- olive oil
- 1 small onion diced
- 3 thai chilis seeds removed and minced
- 3 cloves garlic minced
- 1.25 cups risotto
- 2 limes
- 1/4 cup gin
- 1 cup tonic
- 1 quart chicken or veggie stock
- 1/2 cup greek yogurt
- 1/4 cup grated parm
- 1/4 cup chopped fresh mint plus more for garnish
- 1 small cucumber sliced
- 1 pound scallops
- crispy onions or shallots
Instructions
- Cook the onion and chilis in some oil for about 10 minutes. Add the rice and cook another 5 minutes to coat with the oil. Season with salt and pepper.
- Add the lime and then the gin and stir to combine, scraping the pan if necessary to get any browned bits off the bottom. Cook 2 minutes. Add the tonic and continue to stir.
- Add about 1 cup of the stock and stir well, continuing to gradually add stock, stir, and cook as needed for about a half hour, until the rice is tender. If you run out of stock during this process, but the rice is still undercooked, continue with water.
- Remove from heat and add the yogurt, parm, and mint. Stir, taste, and season with salt and pepper as needed.
- Meanwhile, sear the scallops in a hot pan to brown on both sides, about a minute or two on each side.
- Serve the risotto and top with the scallops. Add lime wedges, sliced cucumber, crispy shallots, and mint.
Nutrition
Calories: 666kcal | Carbohydrates: 96g | Protein: 39g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 1209mg | Potassium: 1046mg | Fiber: 5g | Sugar: 10g | Vitamin A: 377IU | Vitamin C: 29mg | Calcium: 184mg | Iron: 6mg