Return to Content

Spring Risotto

Spring Risotto
0 votes, 0.00 avg. rating (0% score)
by

Yield: Makes 8 servings.

Spring Risotto

Ingredients:

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

Instructions:

Steam the asparagus briefly, drain, and set aside. In a medium saucepan, bring 3 cups of lightly salted water to a boil. Add the scallops to the water and cook (poach) until white and firm. Drain, set aside, and keep warm. In a separate saucepan, heat the broth. In a skillet, melt the butter over medium heat. Add the onion and saute until soft. Add the rice to the onion, reduce the heat, and stir for 3 minutes. Add the hot broth, 1/2 cup at a time, stirring until the liquid is absorbed before adding more. Continue cooking and stirring for about 20 minutes, or until the rice is tender. Remove the rice from the heat. Add the cream, Parmesan, scallops, and asparagus. Season with salt and pepper.

Tags:
Updated Monday, January 24th, 2011
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111