Spring Pea and Asparagus Risotto with Scallops

Spring Pea and Asparagus Risotto with Scallops

Prep Time: 30 - 45 minutes

Cook Time: 50 - 60 minutes

Servings: 4

Ingredients:

Pea puree

• 4 pieces of bacon
• ½ yellow onion, diced
• 4 cloves garlic, thinly sliced
• ½ tsp chili flakes
• 1 cup fresh peas (frozen works too)
• 1 cup vegetable broth
• 8-10 sprigs parsley, stems on
• Juice of ½ a lemon
• Salt and pepper

Risotto

• 1 tbsp olive oil
• 1 cup arborio rice
• 1 quart vegetable broth
• 1 recipe pea puree (see above)
• 3 cups asparagus, chopped into 1 inch pieces
• 1 cup grated parmesan cheese

Seared scallops

• 10-12 scallops
• 1 tbsp olive oil
• 1 tbsp butter
• Salt, to taste

Directions:

1. PEA PUREE: Heat a large saucepan over medium heat. Place the bacon strips in the pan. Cook until dark golden on one side, and flip. Continue to cook until crispy. Remove from the pan onto a paper towel-lined tray.
2. Once the bacon has cooled, finely chop it for garnish.
3. In the same saucepan, add the onions and stir around in the bacon fat. Continue to cook until translucent, about 5 minutes. Add the garlic, a pinch of salt and pepper and the chili flakes. Cook for another 2-3 minutes.
4. Add the fresh peas, cooking for another few minutes until the peas are a bright green. Add the vegetable stock and the parsley sprigs. Simmer for 1-2 minutes. Remove from heat.
5. Pour the pea and broth mixture and the lemon juice into a blender. Blend until completely smooth. Set aside.
6. RISOTTO: In a medium to large pot, pour the remaining quart of vegetable broth. Heat until it nearly simmers, and then turn the heat down to low.
7. In the same saucepan you used for the bacon and pea mixture, add 1 tbsp olive oil over medium heat. Once hot, add the arborio rice and toast for 3-4 minutes, until the rice is lightly golden.
8. Begin to ladle in the vegetable broth, a few spoonfuls at a time. Stir continuously. When the broth gets low, add a few more spoonfuls. Cook until very al dente. This process should take around 15-20 minutes.
9. Add in your green puree mixture. Stir constantly for a few minutes, and then add in your asparagus. Continue to cook until the risotto has thickened and the asparagus is cooked through, but still has a nice crunch. Cut the heat and add the parmesan cheese and more salt and pepper to taste. Stir to combine.
10. Lid the risotto and set aside.
11. Pat the scallops dry and season with salt.
12. Heat a medium saucepan over high heat. Add the olive oil, and once hot, sear the scallops. Cook for 1-2 minutes, until a nice dark crust has formed.
13. Flip the scallops and cook for 1 minute, and then add the butter. Tilt the pan so the butter gathers on one side and use a spoon to baste the scallops.
14. Once golden brown, remove scallops onto a plate.
15. Spoon the risotto into bowls and top with the scallops.
16. Finish the bacon bits, more parsley, grated parmesan cheese, and a drizzle of olive oil.