Risotto with scallops, pancetta, and spinach from The Best of Fine Cooking: One-Pot Meals (page 33)

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Notes about this recipe

  • chawkins on October 27, 2021

    Excellent dish, well worth the time standing in front of the stove stirring. I halved the recipe to serve two and it was a little too much for the two of us, so next time, i’ll cut down the amount of rice but up the scallops a bit. I had to add an extra quarter cup of liquid to get the creaminess I preferred.

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