Asparagus scallop risotto – Prahran Market

Ingredients

• 20gm unsalted butter
• 1 tblsp olive oil
• 1 small onion, finely chopped
• 1 garlic cloves, finely chopped
• 150gm arborio rice
• 1/2 cup (250ml) dry white wine
• 2 cups hot chicken stock
• 4 large spears asparagus, woody ends trimmed, tips reserved, and lengths cut into 2mm circles.
• 1/4 cup grated parmesan
• Finely grated rind of ½ lemon
• 6 scallops