Scallop Risotto with Spring Vegetables
Author: 
 
Ingredients
  • 1 lb. bay scallops, patted dry
  • 1¼ cups short grain arborio rice
  • 1 quart chicken stock
  • 2 medium zucchini, small diced and precooked in sauté pan with olive oil until golden ( may substitute chopped asparagus)
  • 1 cup peas, frozen or fresh
  • ½ onion, diced
  • 2 cloves garlic, minced
  • 1¼ cups shredded Parmigiano Reggiano
  • ¾ cup white wine
  • handful of chopped parsley
  • butter and olive oil
  • zest of 1 lemon
Instructions
  1. Have all your ingredients ready to go.
  2. Heat all the stock in a separate pan.
  3. Use a heavy bottomed pan to make and stir the risotto in so it doesn't burn.
  4. Add a knob of butter and drizzle olive oil at the bottom of the pan on medium heat.
  5. Add the onions and garlic, stirring to translucent.
  6. Toss in the rice and stir to coat for around 2 to 3 minutes
  7. Add the white wine, stirring until rice absorbs it..
  8. Add stock in 1 cup at a time, stirring constantly until it absorbs, then repeat with another cup of hot stock.
  9. In the meantime, heat a separate sauté pan until hot, add a little butter and toss in the bay scallops, don't turn them, let them cook for 2-3 minutes, set aside.
  10. Keep stirring and repeat adding stock 1 cup at a time until the rice absorbs the liquid and tastes al dente but not crunchy and hard. ( there might be a little stock leftover).
  11. Remove risotto pan from heat, add a tablespoon of butter, lemon zest and all of the grated cheese and stir until combined.
  12. Fold in the cooked zucchini and peas being gentle when tossing and most of the cooked scallops, reserve some for garnish.
  13. Put a lid on for 1 minute, so everything can meld together.
  14. Add chopped parsley and spoon into bowls.
  15. Garnish with a drizzle of olive oil and the reserved scallops for garnish.
  16. Serve immediately and enjoy!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2019/05/scallop-risotto-with-spring-vegetables.html