Spring Risotto


1 small bunch asparagus
1/2 pound bay or sea scallops
6 to 8 cups chicken broth
1 yellow onion, chopped
3 tablespoons butter
1-1/2 cups arborio rice
2 tablespoons heavy cream
1/2 cup grated Parmesan
salt and pepper, to taste


Cut asparagus into 2-inch lengths, steam briefly, drain, and set aside. Poach scallops in lightly salted water and keep warm with asparagus. Meanwhile, heat broth. Saute onion in butter; add rice to onion and stir over low heat for about 3 minutes. Add hot broth, a half cup at a time, stirring until liquid is absorbed before adding more. Continue until rice is tender, about 20 minutes. Remove from heat; add cream, Parmesan, scallops, and asparagus; and season to taste.


Makes 6 servings.

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