Provided by Wanna Make This?
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat the stock in a medium saucepan over medium heat; lower the heat so the stock stays warm without simmering.
- Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saucepan over medium heat. Add the shallot, season with salt and cook, stirring occasionally, until softened, about 1 minute. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated and fragrant, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
- Ladle about 1/4 cup hot stock into the risotto and cook, stirring, until absorbed. Continue to add the stock in additions of about 1/4 cup, gradually working up to 1/2-cup additions, stirring until absorbed before adding more. Continue adding broth and stirring until the rice is tender and creamy, about 18 minutes. (You may have leftover stock, or may need to add a little water if you run out; this will depend on your rice.)
- While the rice cooks, trim the woody end of the asparagus off and cut the stalks into 3/4-inch pieces.
- Once the rice is cooked, remove the pan from the heat and stir in the asparagus, remaining 2 tablespoons butter, the Parmesan, lemon juice and lemon zest, stirring until the risotto is creamy. Add a splash of water to loosen, if necessary. Season with salt and pepper if needed.
- Heat a medium nonstick skillet over high heat and add the remaining 2 tablespoons oil. Season the scallops with salt and pepper and add them to the skillet. Cook, undisturbed, until browned and crisp on the bottom, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Transfer to a plate.
- Divide the risotto between bowls and top with the scallops; sprinkle with chives and more Parmesan.
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Elizabeth Sanchez
[email protected]I'm a big fan of risotto and this recipe did not disappoint. The scallops were cooked perfectly and the risotto was creamy and flavorful.
Robin lee Malgas
[email protected]This risotto was delicious! I made it for a special occasion and everyone loved it. The scallops were cooked perfectly and the risotto was creamy and flavorful.
Jonathan Ginete
[email protected]I followed the recipe exactly and the risotto turned out great! I highly recommend this recipe.
Saadi Choudhary
[email protected]This risotto was a bit too salty for my taste, but it was still good. I think I'll use less salt next time.
Da Real Beretta
[email protected]I'm not a huge fan of risotto, but this recipe was really good. The scallops were cooked perfectly and the risotto was creamy and flavorful.
nazpari manwani
[email protected]This risotto was easy to make and turned out great! I used frozen scallops and they worked just fine.
Tammy Gordon
[email protected]I'm a big fan of risotto and this recipe did not disappoint. The scallops were cooked perfectly and the risotto was creamy and flavorful.
Kened Cruz
[email protected]This risotto was delicious! I made it for a special occasion and everyone loved it. The scallops were cooked perfectly and the risotto was creamy and flavorful.
Marvalene Corlett
[email protected]I followed the recipe exactly and the risotto turned out great! I highly recommend this recipe.
Tweety Sweety
[email protected]This risotto was a bit too salty for my taste, but it was still good. I think I'll use less salt next time.
Eyosiyas Yohannes
[email protected]I'm not a huge fan of risotto, but this recipe was really good. The scallops were cooked perfectly and the risotto was creamy and flavorful.
Hp Dell
[email protected]This risotto was easy to make and turned out great! I used frozen scallops and they worked just fine.
Fawad jan MK
[email protected]I made this risotto last night and it was a hit! My family loved it. The only change I made was to use chicken broth instead of vegetable broth.
Rachel Andrews
[email protected]This risotto was absolutely delicious! The scallops were cooked perfectly and the risotto was creamy and flavorful. I will definitely be making this again.