Risotto With Scallops & Asparagus |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This recipe came from a member of my fitness club Ingredients:
3 cups water |
1 1/4 cups low sodium chicken broth |
2 teaspoons olive oil |
1/2 red onion, finely chopped |
1 1/3 cups arborio rice (or other short grain rice) |
12 asparagus spears, cut diagonally into 1-inch pieces |
1 1/4 lbs bay scallops or 1 1/4 lbs sea scallops, cut into fourths |
1 tablespoon fresh lemon juice |
1/2 teaspoon lemon zest, grated |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup asiago cheese, grated |
Directions:
1. Bring water and broth to a boil in saucepan. Reduce heat and keep simmering.
2. Heat oil in nonstick saucepan and add onion. Reduce heat and saute 1 minute.
3. Add rice. Cook, stirring to coat, about 2 minutes. Add 1 cup of broth mixture; cook, stirring, until liquid is absorbed.
4. Add 1/2 cup of broth and asparagus. Cook, stirring, until the liquid is absorbed. Continue to add the broth, 1/2 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender. Total cooking time for the rice should be about 25-30 minutes.
5. Stir in scallops, lemon juice, lemon zest, salt and pepper. Cook until the scallops are opaque, the rice tender, and the liquid is absorbed, about 2 minutes.
6. Stir in the cheese and serve.
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