Ww Risotto With Scallops And Asparagus (Microwave)

• 2 teaspoons olive oil
• 1/2 cup red onion, finely diced
• 8 ounces arborio rice or 8 ounces other short-grain rice
• 1 1/4 cups low sodium chicken broth
• 12 thin asparagus spears, cut diagonally into 1-inch pieces
• 10 ounces bay scallops
• 1 1/2 ounces asiago cheese, finely grated
• 1/2 teaspoon lemon zest, grated
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• black pepper, freshly ground to taste

1. In 2-quart microwavable casserole, microwave oil on High (100% power) 30 seconds, until hot.
2. Stir in onion; microwave on High 2 minutes.
3. Stir in rice; microwave on High 2 minutes.
4. Add broth and 2 cups water to rice mixture; stir to combine.
5. Microwave on High 14 minutes, stirring after 7 minutes, until most of the liquid is absorbed.
6. Stir asparagus into rice mixture; microwave on High 5 minutes.
7. Stir in scallops; microwave on High 2 minutes, until scallops are opaque in center, rice is tender and all of the liquid is absorbed.
8. Stir cheese, zest, juice, salt and pepper into rice mixture; stir until cheese is melted.
9. SERVING (1 1/4 CUPS) PROVIDES: 1/2 Fat, 3/4 Vegetable, 1 1/2 Proteins, 2 Breads, 5 Optional Calories.
10. PER SERVING: 358 Calories, 7 g Total Fat, 3 g Saturated Fat, 31 mg Cholesterol, 411 mg Sodium, 51 g Total Carbohydrate, 2 g Dietary Fiber, 21 g Protein, 132 mg Calcium; 7 points.

olive oil, red onion, arborio rice, chicken broth, thin, bay scallops, asiago cheese, lemon zest, lemon juice, salt, black pepper

Taken from www.food.com/recipe/ww-risotto-with-scallops-and-asparagus-microwave-392805 (may not work)