Risotto with Scallops and Asparagus


1 small bunch asparagus, trimmed and cut into 2-inch pieces

1/2 pound scallops or mushrooms

6 cups chicken broth

3 tablespoons unsalted butter

1 yellow onion, chopped

1 1/2 cups Cauliflower rice

2 tablespoons heavy cream

1/2 cup grated Parmesan cheese

fine sea salt and pepper, to taste

Steam asparagus for 3 to 5 minutes, drain, then set aside.

Asparagus should be bright green in color and just slightly tender (Do NOT overcook asparagus).

In a saucepan, bring 3 cups of lightly salted water to a boil.

Add 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 until the rice is tender.

Remove the rice from the heat.

Add cream, Parmesan, scallops and asparagus.

Season with salt and pepper. Enjoy!
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