Ingredients
2
tbsp (1/4 stick) butter
1/4
cup chopped green onions
2/3
cup arborio rice or medium-grain white rice
1
14 1/2-ounce can (or more) low-salt chicken broth
1/4
cup freshly grated Parmesan cheese
Directions
1.
Melt butter in heavy medium saucepan over medium heat. Add onions; sauté 1 minute. Add rice; sauté 2 minutes. Add Champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes. Add 1 can broth; simmer until rice is almost tender, stirring often, about 15 minutes. Add scallops; simmer until scallops are cooked through and rice is tender but still firm to bite and mixture is creamy, adding more broth if too thick and stirring often, about 5 minutes. Stir in Parmesan. Season with salt and pepper.
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