Wild Sea Scallop and Asparagus Risotto

Name: Wild Sea Scallop and Asparagus Risotto
Ingredients: 3 cups organic chicken broth; 1/2 cup Beaver Creek Vineyards organic/ Biodynamic Fumé Blanc; 3/4 cup organic arborio rice from Thrive market; 12 ounces seared wild sea scallops from thrive market; 1 pound organic asparagus, trimmed, cut into 2-inch lengths oven roasted with lemon and olive oil; 1 large organic leek (white and light green parts only), halved lengthwise, thinly sliced and rinsed; 2 tablespoons organic extra-virgin olive oil; 3 tablespoons organic unsalted butter; 1/3 cup grated parmesan cheese; 1 organic lemon - juice and zest; 1/4 cup chopped organic fresh parsley; 2 tablespoons chopped organic fresh chives; Freshly ground pepper; Sea salt

www.martinpohlwines.com

Wild Sea Scallop and Asparagus Risotto Ingredients - 3 cups organic chicken broth - 1/2 cup Beaver Creek Vineyards organic/ Biodynamic Fumé Blanc - 3/4 cup

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Ingredients

3 cups organic chicken broth
1/2 cup Beaver Creek Vineyards organic/ Biodynamic Fumé Blanc
3/4 cup organic arborio rice from Thrive market
12 ounces seared wild sea scallops from thrive market
1 pound organic asparagus, trimmed, cut into 2-inch lengths oven roasted with lemon and olive oil
1 large organic leek (white and light green parts only), halved lengthwise, thinly sliced and rinsed
2 tablespoons organic extra-virgin olive oil
3 tablespoons organic unsalted butter
1/3 cup grated parmesan cheese
1 organic lemon - juice and zest
1/4 cup chopped organic fresh parsley
2 tablespoons chopped organic fresh chives
Freshly ground pepper
Sea salt