Spring Risotto

Source: The Old Farmer’s Almanac

Yield: 6 servings


  • Small bunch asparagus: 1 Each
  • Bay or sea scallops: 1/2 Pounds
  • Chicken broth: 6 Cups
  • Yellow onion, chopped: 1 Each
  • Butter: 3 Tablespoons
  • Arborio rice: 1 1/2 Cups
  • Heavy cream: 2 Tablespoons
  • Grated Parmesan: 1/2 Cups
  • Salt and pepper, to taste: 2 Pinches
  • =Instructions=

Cut asparagus into 2-inch lengths, steam briefly, drain, and set aside. Poach scallops in lightly salted water and keep warm with asparagus.
Meanwhile, heat broth. Saute onion in butter; add rice to onion and stir over low heat for about 3 minutes. Add hot broth, a half cup at a time, stirring until liquid is absorbed before adding more.
Continue until rice is tender, about 20 minutes. Remove from heat; add cream, Parmesan, scallops, and asparagus; and season to taste.