Scallop Risotto With Champagne

• 4 green onions
• 1 (10 1/2 ounce) can chicken broth (regular or no-salt)
• vegetable oil cooking spray
• 2 teaspoons butter, melted
• 2/3 cup uncooked arborio rice
• 3/4 cup Brut champagne
• 1/4 cup water
• 1/4 lb bay scallop

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.

green onions, chicken broth, vegetable oil cooking spray, butter, arborio rice, champagne, water, bay scallop

Taken from www.food.com/recipe/scallop-risotto-with-champagne-14507 (may not work)