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Asparagus scallop risotto

Recipe by Jo Feehan

serves 2  |  prep time: 5 minutes
cooking time: 20 minutes

  • 20gm unsalted butter
  • 1 tblsp olive oil
  • 1 small onion, finely chopped
  • 1 garlic cloves, finely chopped
  • 150gm arborio rice
  • 1/2 cup (250ml) dry white wine
  • 2 cups hot chicken stock
  • 4 large spears asparagus, woody ends trimmed, tips reserved, and lengths cut into 2mm circles.
  • 1/4 cup grated parmesan
  • Finely grated rind of ½ lemon
  • 6 scallops
  1. Heat oil and half the butter in a large, deep frypan on medium-low heat. Cook onion and garlic for 3-5 minutes until soft. Turn heat to medium-high, add rice and stir to coat. Add wine and stir for 1 minute.
  2. Add stock a ladleful at a time, stirring and allowing each to absorb before adding the next, until rice is cooked but still al dente. Add asparagus with final ladleful of stock (risotto should take 18-20 minutes).
  3. Heat olive oil in a small frypan over high heat. Cook scallops and asparagus tipsfor 1-2 mins each side.
  4. Stir in cheese, remaining butter and 1/4 cup boiling water. Remove from heat, stir in rind and. Season and serve with the scallops and asparagus tips on top to complete this delicious asparagus scallop risotto.

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