Ww Risotto With Scallops And Asparagus (Microwave) - cooking recipe

Ingredients

2 teaspoons olive oil
1/2 cup red onion, finely diced
8 ounces arborio rice or 8 ounces other short-grain rice
1 1/4 cups low sodium chicken broth
12 thin asparagus spears, cut diagonally into 1-inch pieces
10 ounces bay scallops
1 1/2 ounces asiago cheese, finely grated
1/2 teaspoon lemon zest, grated
1 tablespoon fresh lemon juice
1/4 teaspoon salt
black pepper, freshly ground to taste

Preparation

In 2-quart microwavable casserole, microwave oil on High (100% power) 30 seconds, until hot.
Stir in onion; microwave on High 2 minutes.
Stir in rice; microwave on High 2 minutes.
Add broth and 2 cups water to rice mixture; stir to combine.
Microwave on High 14 minutes, stirring after 7 minutes, until most of the liquid is absorbed.
Stir asparagus into rice mixture; microwave on High 5 minutes.
Stir in scallops; microwave on High 2 minutes, until scallops are opaque in center, rice is tender and all of the liquid is absorbed.
Stir cheese, zest, juice, salt and pepper into rice mixture; stir until cheese is melted.
SERVING (1 1/4 CUPS) PROVIDES: 1/2 Fat, 3/4 Vegetable, 1 1/2 Proteins, 2 Breads, 5 Optional Calories.
PER SERVING: 358 Calories, 7 g Total Fat, 3 g Saturated Fat, 31 mg Cholesterol, 411 mg Sodium, 51 g Total Carbohydrate, 2 g Dietary Fiber, 21 g Protein, 132 mg Calcium; 7 points.