- 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.
- 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).
- Heat olive oil in a small frypan over high heat. Cook scallops and asparagus tipsfor 1-2 mins each side.
- 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.
Asparagus scallop risotto
Recipe by Jo Feehan
serves 2 | prep time: 5 minutes
cooking time: 20 minutes
Ingredients
- 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
