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Recipe for Spring Risotto With Scallops and Asparagus | Almanac.com

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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
April 20, 2023
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Our Spring Risotto features seasonal asparagus and buttery, tender scallops in a Parmesan-cheese risotto. If you don’t eat scallops, substitute with another protein or earthy mushrooms. Delicious!

This recipe is flexible enough to stand up well to experimentation. Feel free to play around with whatever else you think might make a tasty addition. 

It makes a beautiful presentation, for relatively little effort. Enjoy!

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

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.

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.

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.

Add the cream, Parmesan, scallops, and asparagus. Season with salt and pepper.

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Comments

Kathy Di Domenico (not verified)

1 year 4 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)

1 year 4 months ago

Scallops are from a type of a clam~