Gluten Free Scallop Risotto with Asparagus

 

 

Gluten Free Scallop Risotto with Asparagus
 
Prep time
Cook time
Total time
 
Gluten Free Scallop Risotto with Asparagus
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 2 pounds sea scallops
  • butter
  • olive oil
  • 2 packages Lundberg Family Farm Traditional Risotto - gluten free
  • 1 (32 oz.) Imagine Free Range Chicken Broth - gluten free
  • 1 garlic clove, minced
  • 1 medium shallots, chopped
  • fresh parsley, chopped for garnish
  • 1 bunch asparagus, thinly sliced diagonally
  • salt and pepper
Instructions
  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

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