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Spring Risotto

by in Apr 2000

Yield: Makes 6 servings.

Ingredients:

  • 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

Instructions:

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.

Tags:
Updated Wednesday, February 9th, 2005
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One Response to Spring Risotto

  1. Kate Charron March 10, 2009 at 9:31 am #

    Great lenten meal. Squeeze lemon over top at the end, this adds a lot of flavor.

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