Gluten Free Scallop Risotto with Asparagus

Ingredients

• Scallop

  Mollusks, mixed species, raw

  32 oz or 907g

• Butter

  Unsalted

  100g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken broth

  Soup, canned, less/reduced sodium

  100g

• Garlic

  Raw

  1 cloves, minced or 3g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Parsley

  Raw

  100g

• Asparagus

  Raw

  100g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Pat dry the scallops with paper towels. Season with salt and pepper.
2. Heat 2 tablespoons of butter and 1 tablespoon olive oil in a Dutch oven. Saute shallots and garlic for few minutes until soft then add the rice. Stir the rice for 3 minutes then add the broth slowly. Add the seasoning. (I only used 1 packet of the seasoning.) Cook on low for 20 minutes uncovered stirring occasionally. On the last 5 minutes of cooking add the asparagus and stir.
3. Meanwhile, heat 1 tablespoon butter and 1 tablespoon olive oil in a pan. Sear the scallops about 1 minute per side.
4. Place risotto on a platter, top with scallops and parsley. Serve
5. Recipe by: Jan Withington (source: https://www.theglutenfree.com/gluten-free-scallop-risotto-with-asparagus/)