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Active time
45 minutes
Total time
1 hour
4 servings
Serving Size
1/4 recipe

1 cup short grain sprouted brown rice

1-2 cups low sodium chicken broth

3 ½ tablespoons + 2 teaspoons olive oil, divided

½ cup white wine

1 medium zucchini, grated

½ cup grated Parmigiano-Reggiano cheese

salt & pepper to taste

1 bunch swiss chard leaves, chopped

1 pound fresh sea scallops




To Make the Risotto

  1. In a small pot, bring the rice and 3-4 cups of water to a boil. Let boil for 15 minutes, then drain off any excess water and set aside (the rice will be nearly cooked at this point).
  2. In a small pot, heat the broth until it is hot, but not boiling, then reduce to a simmer.
  3. In a medium or large pot, heat 1 tablespoon of the olive oil over medium heat. Add the parboiled rice and stir for about 1 minute to coat with oil. Add the wine, and stir continuously until the liquid has absorbed and the wine has evaporated, about 3 minutes.
  4. Add ⅓ cup of the warm broth the rice mixture, and stir frequently until the liquid is absorbed. Repeat this process a few times, until the mixture becomes creamy (We used about 1 cup of broth over a 15-20 minute period).
  5. Periodically taste the rice to check the texture and adjust seasonings. If hard and undercooked, continue adding broth.
  6. Once the broth has been absorbed and rice reaches desired texture, add the zucchini and Parmigiano-Reggiano. Stir to combine, then continue stirring until the mixture has thickened up a bit (you may want to add one more splash of broth) and reached a desired texture, about 5 minutes depending on preference. Season with salt and pepper to taste.

To make the Chard and Scallops

  1. While the risotto is cooking, heat one large skillet over low heat and one large skillet over medium-high heat.
  2. In the lower-heat skillet, add 2 teaspoons of olive oil, then add the chard leaves. Use tongs to toss the leaves occasionally, and let cook until just wilted (about 5 minutes). Season with salt and pepper to taste, as needed.
  3. Use a paper towel to dry the scallops. In the medium-high heat pan, warm 1 ½ tablespoons of olive oil, and then add the scallops, cooking for about 3 minutes on each side (until golden brown on each side). Lightly season the tops with ¼ teaspoon of salt and ¼ teaspoon of pepper.
  4. Divide the risotto among 4 bowls, then top each bowl with ¼ of the chard and ¼ of the seared scallops.

An Oldways recipe, courtesy of Kelly Toups


Calories: 490
Total Fat: 20g
Saturated Fat: 3.5g
Sodium: 580mg
Carbohydrate: 43g
Fiber: 5g
Total Sugar: 3g (Added Sugar: 0g)
Protein: 29g

Yield: 4 servings

Serving Size: 1/4 recipe

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