Risotto with Scallops and Asparagus

April 30, 2012

My brother Chris loved food. He loved cooking, sharing great recipes, and perfecting every technique. 

So when we learned that my brother had passed away from MS, there was nothing else I could think of to do then to go cook a meal for everyone.  Our best recent memories of him were of just hanging out, cooking, drinking wine, listening to him complain about how my mom’s knives weren’t sharp enough. Of course that was what we should do while we grieved him.  What could we make to honor this sad day?


Risotto, such comfort food, with some asparagus in season and some bay scallops since he loved seafood.  

And of course, we would need plenty of this:

The one pot meal was perfect for our lack of energy at clean up, and the time spent stirring and talking was very therapeutic. We all finished dinner with heavy hearts but full stomaches.  My brother would have loved the whole process.



Risotto with Scallops and Asparagus

1 medium onion, diced
2 T. butter
2 T. of olive oil
1.5 cups of arborio rice 
1 cup dry white wine 
4 cups simmering chicken stock
1 cup Parmesan Cheese
1 bunch of asparagus, cut into thirds
1 lb. bay scallops
3 T. chopped Pimentos (my mom added that “for color”)
S & P 

Sautee chopped onions in butter and olive oil. Once translucent, add the arborio rice and coat well in the butter/oil mixture (this helps make it creamy), cook for 2 minutes.  Add the wine, and stir until absorbed.  Add the chicken stock, one cup at a time, stirring constantly until it is absorbed. As you add last cup of chicken stock, toss in parmesan cheese and asparagus, and stir until liquid is absorbed.  Add scallops and stir until cooked through, 3-5 minutes.  Add more parmesan shavings on top to serve.


Here is to my brother for sharing his love food so enthusiastically, especially when it is cooked with sharp knives.


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