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Spring Risotto with Scallops and Asparagus

The Editors
Yield
8 servings
Category
Vegetables
Course
Main Dish
Preparation Method
Steam
Sources
The Old Farmer's Almanac Garden-Fresh Cookbook
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Our delightful Spring Risotto with Scallops and Asparagus combines seasonal asparagus and buttery, tender scallops harmoniously nestled in a Parmesan-cheese risotto. For non-seafood enthusiasts, easily swap scallops with an alternative protein or earthy mushrooms. 

The recipe encourages creativity—experiment with additional flavors to suit your taste.

Effortlessly creating a beautiful presentation, this risotto is a culinary canvas for your imagination. Enjoy the fusion of flavors, textures, and the spirit of experimentation, making it a perfect centerpiece for a memorable and delicious dining experience.

Try it with fresh asparagus straight from the garden!

Ingredients
1 small bunch asparagus, trimmed and cut into 2-inch pieces
1/2 pound bay or sea scallops
6 to 8 cups chicken broth
3 tablespoons butter
1 yellow onion, chopped
1-1/2 cups arborio rice
2 tablespoons heavy cream
1/2 cup grated Parmesan cheese
salt and pepper, to taste
Instructions
  1. Steam the asparagus briefly, drain, and set aside. For thin asparagus, this will take only 3 to 5 minutes. It should be bright green in color and just slightly tender (not hard). Do NOT overcook asparagus.
  2. In a medium saucepan, bring 3 cups of lightly salted water to a boil. Add the scallops to the water and cook (poach) until white and firm. Drain, set aside, and keep warm.
  3. In a separate saucepan, heat the broth. In a skillet, melt the butter over medium heat. Add the onion and saute until soft. Add the rice to the onion, reduce the heat, and stir for 3 minutes. Add the hot broth, 1/2 cup at a time, stirring until the liquid is absorbed before adding more. Continue cooking and stirring for about 20 minutes, or until the rice is tender. Remove the rice from the heat.
  4. Add the cream, Parmesan, scallops, and asparagus. Season with salt and pepper.
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The Old Farmer's Almanac Editors

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Comments

Kathy Di Domenico (not verified)

2 years 5 months ago

Great recipe for Spring. As we are not fans of 'soggy' scallops, I seared the scallops in my cast iron pan, in butter, over high heat, and laid the beautifully brown and succulent scallops on top of the risotto. YUM

Anne (not verified)

2 years 5 months ago

Scallops are from a type of a clam~