(4) Bacon Wrapped Scallops / Asparagus / Cherry Tomatoes / Crabmeat / Tomato Tarragon Recipe
Risotto
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Ingredients
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Main Ingredients
Method
Recipe Directions
- 1
Prepare the Bacon-Wrapped Ingredients
Preheat the oven to 400°F (200°C). Wrap each scallop with a slice of bacon and secure with a toothpick. Do the same for each asparagus spear and cherry tomato.
- 2
Bake the Bacon-Wrapped Ingredients
Place the bacon-wrapped scallops, asparagus, and cherry tomatoes on a baking sheet. Bake in the preheated oven for 15-20 minutes, or until the bacon is crispy and the scallops are opaque.
- 3
Cook the Risotto
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
- 4
Add the Arborio Rice
Add the Arborio rice to the skillet, stirring to coat the grains with oil. Cook for 2-3 minutes until the rice is lightly toasted.
- 5
Deglaze with Wine
Pour in the dry white wine and cook, stirring frequently, until the wine is mostly absorbed.
- 6
Add Chicken Broth Gradually
Begin adding the chicken broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 7
Finish the Risotto
Stir in the crabmeat, Parmesan cheese, and chopped tarragon. Season with salt and black pepper to taste.
- 8
Serve
Plate the risotto and top with the bacon-wrapped scallops, asparagus, and cherry tomatoes. Serve immediately.
