Risotto With Creamy Scallops And Tomatoes

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The New York Times
Nutrition per serving    (USDA % daily values)


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Ingredients for 3 servings

4 to 5 cups no-salt-added fish stock

2 tablespoons reduced-fat ricotta

1 lemon to yield 1 teaspoon finely grated lemon rind

12 ounces scallops

3/4 cup dry white wine

6 large ripe plum tomatoes

2 ounces onion to yield 1/2 cup chopped onion

1/8 teaspoon salt

1/4 cup nonfat plain yogurt

1 clove garlic

3 teaspoons olive oil

1 cup Arborio rice

Enough fresh thyme to yield 1 tablespoon chopped thyme

Freshly ground black pepper to taste

2 shallots

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