Risotto With Scallops & Asparagus Recipe

Name: Risotto With Scallops & Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 1 1/4 cups low sodium chicken broth; 2 teaspoons olive oil; 1/2 red onion, finely chopped; 1 1/3 cups arborio rice (or other short grain rice); 12 asparagus spears, cut diagonally into 1-inch pieces; 1 1/4 lbs bay scallops or 1 1/4 lbs sea scallops, cut into fourths; 1 tablespoon fresh lemon juice; 1/2 teaspoon lemon zest, grated; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1/4 cup asiago cheese, grated

Servings: persons

3 cups water
1 1/4 cups low sodium chicken broth
2 teaspoons olive oil
1/2 red onion, finely chopped
1 1/3 cups arborio rice (or other short grain rice)
12 asparagus spears, cut diagonally into 1-inch pieces
1 1/4 lbs bay scallops or 1 1/4 lbs sea scallops, cut into fourths
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest, grated
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup asiago cheese, grated

1
Bring water and broth to a boil in saucepan. Reduce heat and keep simmering.
2
Heat oil in nonstick saucepan and add onion. Reduce heat and saute 1 minute.
3
Add rice. Cook, stirring to coat, about 2 minutes. Add 1 cup of broth mixture; cook, stirring, until liquid is absorbed.
4
Add 1/2 cup of broth and asparagus. Cook, stirring, until the liquid is absorbed. Continue to add the broth, 1/2 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender. Total cooking time for the rice should be about 25-30 minutes.
5
Stir in scallops, lemon juice, lemon zest, salt and pepper. Cook until the scallops are opaque, the rice tender, and the liquid is absorbed, about 2 minutes.
6
Stir in the cheese and serve.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups water, 1 1/4 cups low sodium chicken broth, 2 teaspoons olive oil, 1/2 red onion, finely chopped, and more.

Yes, Risotto With Scallops & Asparagus falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Risotto With Scallops & Asparagus

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