Risotto With Scallops & Asparagus

Name: Risotto With Scallops & Asparagus
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 3 cups water; 1 1/4 cups low sodium chicken broth; 2 teaspoons olive oil; 1/2 red onion, finely chopped; 1 1/3 cups arborio rice (or other short grain rice); 12 asparagus spears, cut diagonally into 1-inch pieces; 1 1/4 lbs bay scallops or 1 1/4 lbs sea scallops, cut into fourths; 1 tablespoon fresh lemon juice; 1/2 teaspoon lemon zest, grated; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1/4 cup asiago cheese, grated

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Recipe by jeep chick

This recipe came from a member of my fitness club

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READY IN: 1hr 5mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

3

cups water
1 ¹⁄₄

cups low sodium chicken broth
2

teaspoons olive oil
¹⁄₂

red onion, finely chopped
1 ¹⁄₃

cups arborio rice (or other short grain rice)
12

asparagus spears, cut diagonally into 1-inch pieces
1 ¹⁄₄

lbs bay scallops or 1 1/4 lbs sea scallops, cut into fourths
1

tablespoon fresh lemon juice
¹⁄₂

teaspoon lemon zest, grated
³⁄₄

teaspoon salt
¹⁄₂

teaspoon pepper
¹⁄₄

cup asiago cheese, grated

DIRECTIONS

Bring water and broth to a boil in saucepan. Reduce heat and keep simmering.
Heat oil in nonstick saucepan and add onion. Reduce heat and saute 1 minute.
Add rice. Cook, stirring to coat, about 2 minutes. Add 1 cup of broth mixture; cook, stirring, until liquid is absorbed.
Add 1/2 cup of broth and asparagus. Cook, stirring, until the liquid is absorbed. Continue to add the broth, 1/2 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender. Total cooking time for the rice should be about 25-30 minutes.
Stir in scallops, lemon juice, lemon zest, salt and pepper. Cook until the scallops are opaque, the rice tender, and the liquid is absorbed, about 2 minutes.
Stir in the cheese and serve.

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