risotto with scallops and asparagus

Makes 8 servings

Ingredients

  • 4 cups chicken broth
  • 1/4 cup olive oil
  • 1 cup finely chopped onion
  • 2 cups uncooked Arborio rice
  • 2 cups white wine
  • 1/4 teaspoon pepper, or to taste
  • 2 tablespoons butter
  • 1/2 cup grated Asiago cheese
  • 24 asparagus spears, cut into pieces
  • 2 1/2 pounds sea scallops, muscle tabs removed
  • Salt, as needed

Directions

  1. Bring broth to boil in medium saucepan; reduce heat and simmer.
  2. Heat 2 tablespoons of oil in a large saucepan. Add onion, reduce heat, and sauté for 1 minute. Add rice and cook, stirring to coat, about 2 minutes.
  3. Add half of simmered chicken broth to rice and cook, stirring constantly, until rice absorbs broth, 6 to 8 minutes. Add remaining broth and simmer, stirring, until broth is absorbed, 6 to 8 minutes. Add wine and simmer, stirring, until risotto is creamy and rice is tender. Add pepper, butter, and Asiago cheese.
  4. Steam asparagus until tender, about 4 minutes; add to risotto.
  5. Meanwhile, pat scallops dry with paper towels and season with salt and pepper. Sauté scallops in remaining olive oil over very high heat until golden. Serve scallops on top of risotto.

CIA FOODIES


Risotto with Scallops and Asparagus

risotto with scallops and asparagus
Makes 8 servings

Ingredients

  • 4 cups chicken broth
  • 1/4 cup olive oil
  • 1 cup finely chopped onion
  • 2 cups uncooked Arborio rice
  • 2 cups white wine
  • 1/4 teaspoon pepper, or to taste
  • 2 tablespoons butter
  • 1/2 cup grated Asiago cheese
  • 24 asparagus spears, cut into pieces
  • 2 1/2 pounds sea scallops, muscle tabs removed
  • Salt, as needed

Directions

  1. Bring broth to boil in medium saucepan; reduce heat and simmer.
  2. Heat 2 tablespoons of oil in a large saucepan. Add onion, reduce heat, and sauté for 1 minute. Add rice and cook, stirring to coat, about 2 minutes.
  3. Add half of simmered chicken broth to rice and cook, stirring constantly, until rice absorbs broth, 6 to 8 minutes. Add remaining broth and simmer, stirring, until broth is absorbed, 6 to 8 minutes. Add wine and simmer, stirring, until risotto is creamy and rice is tender. Add pepper, butter, and Asiago cheese.
  4. Steam asparagus until tender, about 4 minutes; add to risotto.
  5. Meanwhile, pat scallops dry with paper towels and season with salt and pepper. Sauté scallops in remaining olive oil over very high heat until golden. Serve scallops on top of risotto.

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