Spring Risotto with Scallops and Asparagus
Our delightful Spring Risotto with Scallops and Asparagus combines seasonal asparagus and buttery, tender scallops harmoniously nestled in a Parmesan-cheese risotto.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.almanac.com.
Cooking tools:
- Steamer basket
- Colander
- Saucepan
- Skillet
- Stove
- Wooden spoon
- Measuring cup
- Chef's knife
- Cutting board
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
- pepper
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