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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mince green onions, separating white parts and tops, set aside. | 2. Place broth in a small saucepan, bring a simmer, do not boil. | 3. Keep warm over low heat. | 4. Coat a large saucepan with cooking spray, and place over medium heat until hot. | 5. Add butter and white parts of onions, cook until tender. | 6. Add rice, and cook 3 minutes, stirring constantly. | 7. Add champagne, bring to a boil. | 8. Reduce heat and simmer, uncovered 5 minutes or until liquid is nearly absorbed. | 9. Add 1/2 cup warm broth, cook 5 minutes,stirring occasionally, until liquid is nearly absorbed. | 10. Add remaining broth, and cook 5 minutes or until liquid is nearly absorbed, stirring occasionally. | 11. Stir in onion tops, water, and scallops, cook an additional 5 minutes or until mixture is creamy. | 12. Rice will be slightly firm. | 13. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green onion	4			76.68	16.3016	2.7548	1.3348
chicken broth	1	can		94.55	2.2875	13.481	3.1719999999999997
vegetable oil cooking spray				-	-	-	-
butter	2	teaspoons	melted	57.0	2.6189999999999998	1.781	4.8
arborio rice	2/3	cup	uncooked	-	-	-	-
brut champagne	3/4	cup		-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
bay scallop	1/4			125.8003	6.1313	23.2787	0.9520000000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.