Parmesan Risotto with Asparagus & Scallops

• 6 cups chicken broth (homemade if possible)
• 2 tablespoons olive oil
• 1 lb. asparagus trimmed and cut into 1-2″ ‘pieces
• 1 teaspoon sea salt
• 1/2 teaspoon pepper
• 1 tablespoon minced shallots
• 2 teaspoon minced garlic
• 1 1/2 cups uncooked arborio rice
• 1/2 cup dry white wine (hot)
• 1 1/2 cups chopped fresh spinach
• 2 tablespoons of chopped fresh chives or green onions
• 1/2 cup of shredded parmesan
• salt and pepper to taste
• 12 scallops
• salt and pepper
• 1 tablespoon olive oil

Preparation

1. Place the chicken broth in a saucepan, over medium heat.
2. Add 1 tablespoon of oil to a large saute pan, over medium heat. Add the asparagus, salt and pepper and saute for about about 5-7 minutes, or until tender.
3. Place asparagus in a bowl and set aside.
4. In the same pan, add the remaining oil over medium heat. Add shallots and garlic. Cook until translucent (roughly 4 minutes).
5. Add the rice and stir until every grain is coated in oil.
6. Add the wine to the pan and stir until completely absorbed.
7. Add the hot broth in 1/2 cup increments. Simmer and stir often until the liquid is almost completely absorbed before adding the next 1/2 of cup. This process should take about 45 minutes.
8. For the scallops, place a skillet on medium-high heat. Add olive oil. Lightly season scallops with salt and pepper. Add scallops to the pan cook on each side for 3-4 minutes.
9. Stir in asparagus, spinach, chives, parmesan and top with 3 scallops (optional sprinkle of paprika). All done!