Spring Risotto

From Weekly Wisdom — April 2000

Cornmeal, Rice, Grains Recipes | Vegetables Recipes

Yield: Makes 6 servings.

• 1 small bunch asparagus
• 1/2 pound bay or sea scallops
• 6 to 8 cups chicken broth
• 1 yellow onion, chopped
• 3 tablespoons butter
• 1-1/2 cups arborio rice
• 2 tablespoons heavy cream
• 1/2 cup grated Parmesan
• salt and pepper, to taste

Cut asparagus into 2-inch lengths, steam briefly, drain, and set aside. Poach scallops in lightly salted water and keep warm with asparagus. Meanwhile, heat broth. Saute onion in butter; add rice to onion and stir over low heat for about 3 minutes. Add hot broth, a half cup at a time, stirring until liquid is absorbed before adding more. Continue until rice is tender, about 20 minutes. Remove from heat; add cream, Parmesan, scallops, and asparagus; and season to taste.

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