Roasted scallop and asparagus risotto
The region of New Zealand we live in is known for its tender sweet scallops and world class white wines. So what better way to celebrate these local delights than by combining them in this creamy, mouthwatering risotto.
We use two different techniques to simplify the cooking of this risotto. Firstly, we use our no-stir cooking technique which guarantees a perfectly cooked risotto and requires no stirring.
Secondly, we roast the asparagus and scallops in a very hot oven for a short amount of time. This “fast-roasting” brings out a similar flavor in the scallops to pan-searing them, but with less hassle. Fast-roasting also helps caramelize the asparagus and bring out its subtle flavors — and the spears become tender but still retain a slight firmness.
When the roasted scallops and asparagus are stirred into the cooked risotto with its herby, lemony flavors the combination is heavenly!
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
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon lemon juice
1½ tablespoons finely chopped fresh basil
⅓ cup grated Parmesan cheese