Seared Scallops with Herb Butter and Vegetable Risotto | Heinen's Recipes

Ingredients

• 1 teaspoon of unsalted butter
• ½ peeled and small diced yellow onion
• 2 cups of Heinen’s Arborio rice
• 1 cup of white wine
• 32 ounces of Heinen’s chicken stock
• ½ cup of grated parmesan cheese
• 1 tablespoon of unsalted butter
• 1 cup of julienned shiitake mushrooms
• 12 stalks of asparagus cut into 1” pieces
• ½ cup of Heinen’s peas
• ½ cup of lima beans
• ½ cup of microgreens
• Kosher salt
• fresh cracked pepper
• 1 tablespoon of olive oil
• 1 pound of fresh petite bay scallops, patted dry
• juice of ½ lemon
• 2 finely minced cloves of garlic
• 2 tablespoons of unsalted butter
• 1 teaspoon each of chopped fresh parsley, chives and thyme