Scallop And Asparagus Risotto

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 1 lb asparagus tips
• 1 lb scallops
• 6 tablespoons butter
• 4 cups chicken stock
• 1 tablespoon olive oil
• 1/2 cup shallot, diced
• 1 cup arborio rice
• 1 cup onion and herbs liquid seasoning
• 1 cup parmesan cheese, grated

Recipe

• 1 blanch asparagus tips in boiling water for 2-3 minutes; set aside.
• 2 remove beards from scallops and sauté 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. sauté 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.