The Editors
Yield
8 servings
Category
Course
Preparation Method
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
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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
When do we eat???
Sounds delicious to me too!
Scallops are from a type of a clam~