Brace yourselves, because we're about to embark on a journey of pure deliciousness with our mouthwatering recipe for Creamy Risotto with Asparagus and seared Scallops.
1/2poundof Asparagusroasted and cut into 2-inch pieces
olive oildrizzle
Risotto
2cupsArborio riceItalian specialty rice for risotto
6cupsvegetable or chicken brothwarmed to a simmer
1/2cupwhite winedry
1/2yellow onionfinely chopped
3/4cupParmigiano Reggiano cheesefreshly, grated
5tablespoonsbutter, unsalted divided
1/2freshlemonjuice of
1/2lemonzest of
1/2teaspoonKosher salt
1/4teaspoonfreshly ground pepper
Pan seared scallops
1poundsea scallops, large or extra large dry Patted dry.
1tablespoonolive oil
1wholeLemon cut into wedges for serving
Prevent your screen from going dark
Instructions
Warm broth
Heat the broth to a slow simmer and then turn down the heat to keep it on a low simmer.
Roast asparagus
Preheat oven to 400°F.
Wash and dry asparagus spears. Place on a baking sheet and add a little drizzle of olive oil. Add a pinch of Kosher salt.
Roast for about 20 minutes or until tender. If using very thin asparagus, roast for about 10 minutes or until tender. Remove from oven and chop into 2-inch pieces. Set aside.
Creamy Parmesan Risotto
Preheat a heavy wide saucepan or Dutch/French oven over medium heat.
Add 2 tablespoons of unsalted butter and once melted, add onion and sauté. Allow to soften until translucent not browned, about 4 minutes. Add rice and sauté about 1 minute and allow the rice to be coated completely with the butter and onions. Do not toast the rice.
Add wine, stir, and allow to cook until the wine has almost evaporated about 3 minutes.
Now add 1/2 cup of simmering broth and stir until almost completely absorbed. Add another 1/2 cup of simmering broth and stir until almost completely absorbed.
Make sure you continue to stir the risotto with each addition of broth until fully absorbed. The key is for the rice to slowly absorb the broth to allow the starch of the rice to thicken the mixture and also for the rice to cook until tender.
Repeat until all broth is used. You will see the risotto get thicker, and creamier as you go. The total process will take about 20 minutes and rice will be creamy and tender in the end.
About 5 minutes before the risotto is done, start preheating the skillet for the sea scallops.
Stir in 2 tablespoons of unsalted butter, roasted asparagus pieces, lemon juice, lemon zest, and parmesan cheese into the risotto. Stir gently until all ingredients are fully combined and the risotto is creamy and thick. Add salt and fresh ground pepper to taste.
How to perfectly pan-sear scallops
Preheat the skillet until very hot. Add 1 tablespoon of olive oil ensuring the entire bottom of the skillet is covered with oil. Place scallops carefully onto the hot skillet one at a time. Do not crowd the pan with the scallops. The secret is for the scallops to have enough room to get that golden brown sear. If they are too close to each other they will steam and you won't get that beautiful golden crust. Add a pinch of kosher salt.
Sear the scallops for about 2 minutes and then turn. After two minutes the scallops should release from the pan on their own and they should be nice and golden brown. When you turn the scallops, add 1 tablespoon of butter to the pan and sear for about 2 more minutes.
How to serve Creamy Risotto with Asparagus and seared Scallops
The risotto should be finished at the same time the scallops are finished. In shallow bowls, place about two cups of the Creamy Risotto with Asparagus and place a quarter of the scallops on top of the creamy risotto.
Top with freshly grated parmesan reggiano cheese and a fresh squeeze of lemon on top. Enjoy!
Notes
This recipe serves 4 as a main dish and 6-8 as a first course or starter.
Nutrition
Serving: 1servingCalories: 827kcal
Nutritional information is calculated online and should be used as a guide.
Keyword lemon risotto, lemon risotto with asparagus, pan seared scallops, parmesan risotto