I like to boost my calorie intake on the weekends while still keeping the food natural and high quality. Risotto and scallops is a perfect meal for this. It is also great for entertaining since making more requires no additional work.

Risotto is simple but requires a little bit of labor. While, scallops cook quickly and require almost no work.

Risotto

1 cup Arborio rice

3-4 cups chicken, vegetable or beef stock

2 tablespoons grass fed butter (I use Kerrygold)

1 tablespoon virgin coconut oil

1 sweet onion

8 baby portabella mushrooms

1 cup grape tomatoes

1 tablespoon chopped garlic

2 cups of fresh baby spinach

1 pepper

season to taste. I use salt, pepper and rosemary

optional: 1/2 cup parmesan or mozzarella cheese

Preparation

Chop up the onion and pepper

quarter the mushrooms

halve the grape tomatoes

warm the chicken stock in a sauce pan

In a separate large sauce pan melt the butter and coconut oil over medium heat. Add the onion and cook for 3 minutes. Add mushrooms, pepper, tomato, and garlic. Stir for another two minutes. Add the rice and stir until coated by butter and coconut oil. Add in 1 cup of chicken stock and stir until the rice soaks up all the stock. Add another cup of stock and repeat process of adding stock and string until rice gets creamy but is still slightly al dente. Season to taste and add in spinach. For a creamier risotto, add in the cheese. Stir for 1 minute and then remove from heat. Total cook time is about 35 minutes.

Scallops

As many wild caught scallops as you would like.

salt

pepper

1 tablespoon grass fed butter

Preparation

Salt and pepper scallops

Melt the butter on a cast iron skillet at medium-high heat. once the skillet is hot (butter will just start to smoke) add scallops. Cook approximately 2-3 minutes per side. Time will vary based on the size of scallop. Be careful not to overcook.

That’s it. In a little over 40 minutes you have a unbelievable meal. Enjoy!