Mushroom Risotto With Pan-seared Scallops

Name: Mushroom Risotto With Pan-seared Scallops
Ingredients: 3 tbsp olive oil, separated; 1½ cups Arborio rice; 1 medium shallot, minced; 2 cloves garlic, minced; 1 tsp Healthy On You® 'Cini in a Bottle sea salt, separated; 1 medium fennel bulb, green tops removed (reserve a few fronds for the garnish,) halve the bulbs lengthwise; slice lengthwise into ½-inch-thick pieces.; ½ lb mixed mushrooms: Shiitake, Oyster, porcini, maitake varieties; ½ cup dry white wine; 4 cups mushroom or vegetable stock; ¼ cup shredded Parmesan cheese; reserved fennel fronds and parsley leaves for garnish; 2 tbsp olive oil; 1 lb wild-caught Sea Scallops; 1 tbsp Healthy On You® Fish You Were Here Fish Lovers Spice Blend; ½ tsp sea salt

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Ingredients

3 tbsp olive oil, separated
1½ cups Arborio rice
1 medium shallot, minced
2 cloves garlic, minced
1 tsp Healthy On You® 'Cini in a Bottle sea salt, separated
1 medium fennel bulb, green tops removed (reserve a few fronds for the garnish,) halve the bulbs lengthwise; slice lengthwise into ½-inch-thick pieces.
½ lb mixed mushrooms: Shiitake, Oyster, porcini, maitake varieties
½ cup dry white wine
4 cups mushroom or vegetable stock
¼ cup shredded Parmesan cheese
reserved fennel fronds and parsley leaves for garnish
2 tbsp olive oil
1 lb wild-caught Sea Scallops
1 tbsp Healthy On You® Fish You Were Here Fish Lovers Spice Blend
½ tsp sea salt