Scallop Risotto With Champagne - cooking recipe

Ingredients

4 green onions
1 (10 1/2 ounce) can chicken broth (regular or no-salt)
vegetable oil cooking spray
2 teaspoons butter, melted
2/3 cup uncooked arborio rice
3/4 cup Brut champagne
1/4 cup water
1/4 lb bay scallop

Preparation

Mince green onions, separating white parts and tops, set aside.
Place broth in a small saucepan, bring a simmer, do not boil.
Keep warm over low heat.
Coat a large saucepan with cooking spray, and place over medium heat until hot.
Add butter and white parts of onions, cook until tender.
Add rice, and cook 3 minutes, stirring constantly.
Add champagne, bring to a boil.
Reduce heat and simmer, uncovered 5 minutes or until liquid is nearly absorbed.
Add 1/2 cup warm broth, cook 5 minutes,stirring occasionally, until liquid is nearly absorbed.
Add remaining broth, and cook 5 minutes or until liquid is nearly absorbed, stirring occasionally.
Stir in onion tops, water, and scallops, cook an additional 5 minutes or until mixture is creamy.
Rice will be slightly firm.
Serve immediately.