Scallop And Asparagus Risotto – a delicious recipe with butter, chicken stock, olive oil, shallot, arborio rice, onion. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Blanch asparagus tips in boiling water for 2-3 minutes; set aside.
2
Remove beards from scallops and saute scallops in1 tablespoons of the butter until caramelized (2-3 minutes). Set aside.
3
Heat chicken stock in a saucepan until warm.
4
Combine olive oil and 1 tablespoons of the butter in a large heavy bottomed pot. Saute the shallots until soft. Add the rice, and cook stirring, for 2-3 minutes.
5
Add the liquid seasoning. Continue stirring until liquid reduces by half. Gradually add the chicken stock, one ladle at a time, stirring constantly, allow the stock to be absorbed before adding more. This process should be about 20 minutes.
6
Stir in the asparagus and scallops. Finish with the remaining 4 tablespoons butter and the cheese.
901
kcal
Calories
38
g
Fat
48
g
Carbs
90
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 lb asparagus tips, 1 lb scallops, 6 tablespoons butter, 4 cups chicken stock, and more.
Yes, Scallop And Asparagus Risotto 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.
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