For the risotto:
- 1 lb. Mind Blown Dusted Scallops
- 8 oz mushrooms (1 small carton)
- 1/2 white onion, diced
- 2 cloves garlic, minced
- 1 tbsp white wine or lemon juice
- 2 tbsp coconut oil
- 1 cup white rice
- 2 cups vegetable broth
- 1/2 cup nutritional yeast
- Pink salt & pepper to taste
- Parsley and lemon for garnish
In a large pot heat high-heat oil. Once heated cook Mind Blown Dusted Scallops 1 minute each side; set aside. Remove from skillet and reserve on a plate.
In the same a pot, add more oil, sauté onion and garlic. Bring to medium heat stirring often, until onion turns translucent (about 10 mins).
Pour in white rice and continue to cook 2-3 mins. Then pour in vegetable broth; Cook for 20-30 minutes, stirring often until risotto is desired texture, (soft and chewy). Add nutritional yeast at the end, and stir to combine.
While risotto is cooking, cook your mushrooms. Slice mushrooms and add to a skillet with oil, pink salt & pepper. Bring to medium heat. Cook mushrooms down for about 10 minutes. Reduce heat to low and white wine, cook for another 2-3 minutes.
To a bowl, add your risotto, reduced mushrooms, Mind blown Dusted Scallops, and garnish with parsley and lemon. Enjoy!