Return to Content

Spring Risotto

Spring Risotto
1 vote, 4.00 avg. rating (79% score)
by in Apr 2000
Submit a Recipe Image

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.

Updated Wednesday, February 9th, 2005

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

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.

Leave a Reply

Comments maybe edited for length and clarity.