Scallop and Asparagus Risotto

Name: Scallop and Asparagus Risotto
Prep time: 45 min
Total time: 45 min
Yield: 4 serving(s)
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

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Recipe by Chef mariajane

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

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READY IN: 45mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

Blanch asparagus tips in boiling water for 2-3 minutes; set aside.
Remove beards from scallops and sauté scallops in1 tablespoons of the butter until caramelized (2-3 minutes). Set aside.
Heat chicken stock in a saucepan until warm.
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.
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.
Stir in the asparagus and scallops. Finish with the remaining 4 tablespoons butter and the cheese.

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