Roasted scallop and asparagus risotto
serves 2
Tender scallops and asparagus are
fast-roasted and stirred through a creamy risotto accented with
basil, lemon and Parmesan.
12 fresh asparagus spears — bottoms
trimmed and cut into 2-inch pieces
16 uncooked scallops — roes removed and patted dry
4 tablespoons extra virgin olive oil
1 onion — finely chopped
2 cloves garlic — finely chopped
1 teaspoon finely chopped lemon zest
¾ cup arborio rice
½ cup white wine
2 cups fish, vegetable or chicken stock
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon lemon juice
1½ tablespoons finely chopped fresh basil
⅓ cup grated Parmesan cheese
PREHEAT the oven to 450°F/230°C. HEAT 3
tablespoons of olive oil in a large saucepan over a medium heat and
cook the onions 6 minutes. ADD the garlic and lemon zest and cook 2
minutes. ADD the rice and cook a minute, stirring to coat the rice
with oil. ADD the wine, stock, salt and pepper and bring to the
boil. COVER with a lid, reduce the heat to low and cook 20 minutes.
WHILE the risotto cooks, toss the asparagus with 2 tablespoons of
oil, place in a single layer in a baking tray, and bake 8 minutes.
TOSS the scallops with 1 tablespoon of oil. TRANSFER the asparagus
from the baking tray to a plate and set aside, then quickly place
the scallops in a single layer on the same baking tray, return to
the oven and bake 3 minutes. REMOVE the scallops from the oven, and
stir into the risotto with the asparagus, lemon juice, basil and
cheese and mix until well combined.
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