Risotto with scallops | Italian Pasta De Cecco Recipes

Ingredients

• 300 g Riso Parboiled
• 60 g Butter
• 2 onions
• 1 glass dry white wine
• 12 scallops
• 200 g spinach
• 2 tbsp flour
• 1 shallot
• 1 l fish broth, prepared earlier
• peanut oil, for frying
• salt and pepper