Scallop and Asparagus Risotto

Submitted by Chef mariajane

"So Delicious!!! I found this recipe in a regional magazine called "Saltscapes" just love it!!"

 

• Ready In: 45mins
• Ingredients: 9
• Serves: 4

ingredients

• 1 lb asparagus tips
• 1 lb scallops
• 6 tablespoons butter
• 4 cups chicken stock
• 1 tablespoon olive oil
• 1⁄2 cup shallot, diced
• 1 cup arborio rice
• 1 cup onion and herbs liquid seasoning
• 1 cup parmesan cheese, grated

directions

1. Blanch asparagus tips in boiling water for 2-3 minutes; set aside.
2. Remove beards from scallops and sauté scallops in1 tablespoons of the butter until caramelized (2-3 minutes). Set aside.
3. Heat chicken stock in a saucepan until warm.
4. Combine olive oil and 1 tablespoons of the butter in a large heavy bottomed pot. Sauté the shallots until soft. Add the rice, and cook stirring, for 2-3 minutes.
5. Add the liquid seasoning. Continue stirring until liquid reduces by half. Gradually add the chicken stock, one ladle at a time, stirring constantly, allow the stock to be absorbed before adding more. This process should be about 20 minutes.
6. Stir in the asparagus and scallops. Finish with the remaining 4 tablespoons butter and the cheese.