Imagine a creamy, luxurious dish that transports you straight to the coastal regions of Italy – a perfect Risotto with Scallops and Asparagus that will make your taste buds dance with delight! This isn't just another rice dish; it's a culinary masterpiece that combines the delicate sweetness of perfectly seared scallops with the fresh, green crunch of asparagus, all nestled in a velvety, Parmesan-infused risotto that will have your dinner guests wondering if a professional chef secretly took over your kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups chicken broth
- 1 cup asparagus, chopped
- 1 cup scallops
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing and chopping asparagus into 1-inch pieces, finely dicing the onion, and mincing the garlic.
- In a medium saucepan, heat the chicken broth and keep it simmering on low heat. This ensures the broth will be warm when added to the risotto.
- In a large, heavy-bottomed pan, heat olive oil over medium heat. Add finely chopped onions and sauté until translucent and soft, approximately 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds, being careful not to brown the garlic.
- Add Arborio rice and stir continuously for 2 minutes, ensuring each grain is coated with oil and becomes slightly translucent.
- Pour in white wine and stir until the liquid is almost completely absorbed by the rice.
- Begin adding warm chicken broth one ladleful at a time, stirring constantly. Allow each ladleful to be absorbed before adding the next, which helps release the rice's starches and create a creamy texture.
- When the rice is about halfway cooked (around 10 minutes), add chopped asparagus to the risotto.
- Season scallops with salt and pepper. In a separate pan, sear scallops over high heat for 1-2 minutes on each side until golden brown and just cooked through.
- Continue adding broth and stirring the risotto until the rice is al dente - creamy but with a slight bite, typically taking about 18-20 minutes total.
- Remove risotto from heat and stir in grated Parmesan cheese, creating an even creamier consistency.
- Gently fold in seared scallops, being careful not to break them.
- Let the risotto rest for 2 minutes, then serve immediately, garnishing with additional Parmesan and fresh ground black pepper if desired.
Tips
- Rice Matters: Always use Arborio rice for authentic, creamy risotto. Its high starch content is key to achieving that signature silky texture.
- Patience is Your Secret Ingredient: Risotto requires constant stirring and gradual broth addition. This isn't a dish to rush – embrace the cooking process!
- Temperature Control: Keep your broth simmering, not boiling. Adding warm broth helps maintain a consistent cooking temperature.
- Scallop Searing Technique: Pat scallops dry before cooking to ensure a beautiful golden-brown crust. Use a very hot pan and cook for just 1-2 minutes per side.
- Cheese Timing: Add Parmesan at the very end of cooking to preserve its flavor and prevent separation.
- Serve Immediately: Risotto continues to absorb liquid and can become sticky if left sitting. Serve right away for the best texture and temperature.Pro tip: If your risotto becomes too thick, you can always thin it out with a little extra warm broth just before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 22g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 45mg
