SCALLOP AND ASPARAGUS RISOTTO

Scallop and Asparagus Risotto image

So Delicious!!! I found this recipe in a regional magazine called "Saltscapes" just love it!!

Provided by Chef mariajane

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb asparagus tips
1 lb scallops
6 tablespoons butter
4 cups chicken stock
1 tablespoon olive oil
1/2 cup shallot, diced
1 cup arborio rice
1 cup onion and herbs liquid seasoning
1 cup parmesan cheese, grated

Steps:

Blanch asparagus tips in boiling water for 2-3 minutes; set aside.
Remove beards from scallops and sauté scallops in1 tablespoons of the butter until caramelized (2-3 minutes). Set aside.
Heat chicken stock in a saucepan until warm.
Combine olive oil and 1 tablespoons of the butter in a large heavy bottomed pot. Sauté the shallots until soft. Add the rice, and cook stirring, for 2-3 minutes.
Add the liquid seasoning. Continue stirring until liquid reduces by half. Gradually add the chicken stock, one ladle at a time, stirring constantly, allow the stock to be absorbed before adding more. This process should be about 20 minutes.
Stir in the asparagus and scallops. Finish with the remaining 4 tablespoons butter and the cheese.

Nutrition Facts : Calories 671.2, Fat 31.7, SaturatedFat 16.8, Cholesterol 102.3, Sodium 1328.4, Carbohydrate 60.5, Fiber 3.8, Sugar 6.2, Protein 35.8