Eat-Clean Meal

Summertime Risotto
Makes 6 servings

Ingredients:
1 pint cherry tomatoes, roasted
1/4 cup olive oil, best quality
1tsp garlic, minced
1 small onion, diced
2 cups diced zucchini
1/4 cup fresh lemon juice
1 pound Arborio rice
3-4 cups fat-free chicken broth
1 pound scallops, washed
Salt & pepper to taste

Instructions:
Roasted tomatoes: Toss tomatoes in 2 teaspoons oil with a pinch of salt and pepper. Place on nonstick backing sheet and bake 1 hour at 250F
Zucchini puree: In a medium pan, heat 1 tsp oil over med heat. Add garlic and half the onion and cook until translucent. Add zucchini and cook 5 mins. Place all these ingredients in a blender. Add lemon juice and 1 Tbsp oil and puree. Add salt and pepper to taste. Set aside.
Risotto: Heat 1 Tbsp oil in medium pot or medium heat and saute remaining onion until translucent. Add rice and stir to coat. Add brother 1 cup at a time until absorbed, stirring continually for 20 mins or until rice in tender (add more broth if necessary) Once rice is cooked, stir in zucchini puree. Set aside.
Scallops: Heat 1 Tbsp oil in small pan. Season scallops with salt and pepper and cook both sides until lightly browned. Add tomatoes and saute 5 mins. Place risotto on place and top with scallops, tomatoes and parsley.

Nutritional analysis per serving:
488 calories, 16g protein, 11g fat, 68.5 carbohydrates