07 Apr Vegan Scallop Risotto
This vegan scallop risotto is the perfect fancy yet surprisingly easy to make comfort meal! Using products in our quarterly olive oil subscription box, you are able to take the flavors of this dish to the next level! Recipe courtesy of Lauren Casolaro @pinchofparsley_
Cut the caps off the King Oyster mushrooms then slice the stems into 1 inch discs. Brush both sides of the discs with Frantoio Extra Virgin Olive Oil and season with French Harvest Sea Salt and pepper.
Pour broth into a medium saucepan over low-medium heat and bring to a simmer. Reduce heat to low and cover to keep warm.
To a large saucepan over medium heat, add Frantoio Extra Virgin Olive Oil. Once shimmering, add shallots, garlic and arborio rice. Saute until the rice is evenly coated with oil and translucent around the edges and shallots are translucent. Add white wine and cook down until the pan is almost dry.
Add 1 cup of the warm broth. Stir constantly and only add more broth, 1 cup at a time, after the previous addition has been absorbed. Once cooked, remove from heat and stir in parmesan cheese.
While the risotto is cooking, add the mushroom scallops to a hot skillet, sear for 2-3 minutes then flip and cook for 2 more minutes.
Ladle risotto into serving bowls, top with the vegan scallops and garnish with a drizzle of Garlic Fused Olive Oil and serve immediately. Enjoy!
Ingredients
Directions
Cut the caps off the King Oyster mushrooms then slice the stems into 1 inch discs. Brush both sides of the discs with Frantoio Extra Virgin Olive Oil and season with French Harvest Sea Salt and pepper.
Pour broth into a medium saucepan over low-medium heat and bring to a simmer. Reduce heat to low and cover to keep warm.
To a large saucepan over medium heat, add Frantoio Extra Virgin Olive Oil. Once shimmering, add shallots, garlic and arborio rice. Saute until the rice is evenly coated with oil and translucent around the edges and shallots are translucent. Add white wine and cook down until the pan is almost dry.
Add 1 cup of the warm broth. Stir constantly and only add more broth, 1 cup at a time, after the previous addition has been absorbed. Once cooked, remove from heat and stir in parmesan cheese.
While the risotto is cooking, add the mushroom scallops to a hot skillet, sear for 2-3 minutes then flip and cook for 2 more minutes.
Ladle risotto into serving bowls, top with the vegan scallops and garnish with a drizzle of Garlic Fused Olive Oil and serve immediately. Enjoy!