Nutrition Facts
4 servings
4
Recipe for Buckwheat Risotto with Scallops and Aged Cheese
Enjoy this buckwheat risotto with scallops and aged cheese.
Ingredients
240 Buckwheat
2 Olive oil
1 Onion
100 Dry white wine
100 Vegetable broth
20 Butter
2 Fresh thyme
12 Scallops
Salt
Pepper
Directions
1
Peel the onion and chop it finely. Grate the cheese.
2
Bring the vegetable broth to a boil. Heat the oil in a shallow pan. Add the onion and let it brown for 2 or 3 minutes. Add the buckwheat. Coat it well with the fat. Deglaze with dry white wine. Allow the wine to evaporate, then gradually add the vegetable broth until the buckwheat is cooked.
3
Meanwhile, in another pan, melt the butter and sear the scallops. Cook them for 2 minutes on each side. Season with salt and pepper.
4
To finish, add the grated cheese and thyme to the risotto. Adjust the seasoning and serve quickly with the scallops.
Ingredients
Ingredients
240 Buckwheat
2 Olive oil
1 Onion
100 Dry white wine
100 Vegetable broth
20 Butter
2 Fresh thyme
12 Scallops
Salt
Pepper
Directions
Directions
1
Peel the onion and chop it finely. Grate the cheese.
2
Bring the vegetable broth to a boil. Heat the oil in a shallow pan. Add the onion and let it brown for 2 or 3 minutes. Add the buckwheat. Coat it well with the fat. Deglaze with dry white wine. Allow the wine to evaporate, then gradually add the vegetable broth until the buckwheat is cooked.
3
Meanwhile, in another pan, melt the butter and sear the scallops. Cook them for 2 minutes on each side. Season with salt and pepper.
4
To finish, add the grated cheese and thyme to the risotto. Adjust the seasoning and serve quickly with the scallops.
Notes
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