Spring Risotto With Scallops and Asparagus
Spring Risotto With Scallops and Asparagus is a vibrant dish that captures the essence of spring. Creamy Arborio rice melds with tender scallops and fresh asparagus, creating a delightful culinary experience. Perfect for special occasions or weeknight dinners, this recipe is both simple and impressive, making it a favorite among home cooks. With easy-to-follow steps and readily available ingredients, you can whip up a restaurant-quality meal in no time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups low-sodium vegetable broth
- 1 cup fresh asparagus, chopped
- ½ cup dry white wine
- ½ cup grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- 2 shallots, finely chopped
- Salt and pepper to taste
- Fresh scallops (8 oz)
Instructions
- Heat vegetable broth in a saucepan over low heat.
- In a separate pan, sauté shallots in olive oil until translucent.
- Add Arborio rice and stir to coat; pour in white wine and let simmer until absorbed.
- Gradually add warm broth one ladle at a time, stirring continuously for about 18-20 minutes until creamy.
- Mix in asparagus and Parmesan cheese until creamy.
- In another pan, sear seasoned scallops for 2-3 minutes on each side until golden brown.
- Plate the risotto, top with scallops, and garnish with extra Parmesan or olive oil.
Nutrition
- Serving Size: 1 cup risotto with scallops (250g)
- Calories: 420
- Sugar: 2g
- Sodium: 560mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg
Keywords: Swap asparagus for seasonal veggies like peas or zucchini for variety. Experiment with different cheeses such as goat cheese or feta for added flavor.