Sweet Pea, Scallop And Mint Risotto Recipe

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Tyler Florence on Food Network
Nutrition per serving    (USDA % daily values)
CAL
805
FAT
107%
CHOL
34%
SOD
52%

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Ingredients for 4 servings

1/2 cup grated Parmesan

1/4 cup finely chopped shallots

Kosher salt and freshly ground black pepper

1/4 cup finely chopped fresh mint

5 tablespoons extra-virgin olive oil, plus more for drizzling

8 cups chicken stock, heated

1 pound diver scallops

1/2 cup dry white wine

2 cups Arborio rice

1/4 cup plus 1 tablespoon butter, room temperature

1 cup fresh peas, cooked (or frozen peas, rinse under cool water to thaw)

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