Parmesan Risotto w/ Asparagus & Scallops

If you would have asked me what risotto was 5 years ago, I wouldn’t have had a clue to what you were talking about. In recent years, I’ve had some pretty tasty risotto. One of the chefs at one of my top 3 favorite restaurants is like a master risotto’er (I know that’s not a word). Apparently, he used to work at a super high-end restaurant, and risotto was one of their specialities. When he left, the owner vowed to never serve risotto again. That’s how good he is. Wow! I love that this recipe doesn’t have any milk or cream, yet maintains a creamy consistency. Yummy!

|Makes: 4 servings|

{ Ingredients }

6 cups chicken broth (homemade if possible)
2 tablespoons olive oil
1 lb. asparagus trimmed and cut into 1-2″ ‘pieces
1 teaspoon sea salt
1/2 teaspoon pepper
1 tablespoon minced shallots
2 teaspoon minced garlic
1 1/2 cups uncooked arborio rice
1/2 cup dry white wine (hot)
1 1/2 cups chopped fresh spinach
2 tablespoons of chopped fresh chives or green onions
1/2 cup of shredded parmesan
salt and pepper to taste

12 scallops
salt and pepper
1 tablespoon olive oil

{ Directions }

  1. Place the chicken broth in a saucepan, over medium heat.
  2. Add 1 tablespoon of oil to a large saute pan, over medium heat. Add the asparagus, salt and pepper and saute for about about 5-7 minutes, or until tender.
  3. Place asparagus in a bowl and set aside.
  4. In the same pan, add the remaining oil over medium heat. Add shallots and garlic. Cook until translucent (roughly 4 minutes).
  5. Add the rice and stir until every grain is coated in oil.
  6. Add the wine to the pan and stir until completely absorbed.
  7. Add the hot broth in 1/2 cup increments. Simmer and stir often until the liquid is almost completely absorbed before adding the next 1/2 of cup. This process should take about 45 minutes.
  8. For the scallops, place a skillet on medium-high heat. Add olive oil. Lightly season scallops with salt and pepper. Add scallops to the pan cook on each side for 3-4 minutes.
  9. Stir in asparagus, spinach, chives, parmesan and top with 3 scallops (optional sprinkle of paprika). All done!

Dear risotto, I like you a lot but man you can be a pain in the you know what to cook 🙂

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