Sun-dried Tomatoes / Asparagus / Shiitake Mushroom / 3 Seared Scallops / 2 Grilled Shrimp Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth over low heat and keep it warm while you prepare the risotto.

2. 2

   Sauté Vegetables

   In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent. Add shiitake mushrooms and asparagus, and cook for about 5 minutes. Stir in sun-dried tomatoes.

3. 3

   Cook the Rice

   Add Arborio rice to the skillet, stirring to coat with oil. Cook for 1-2 minutes until the rice is slightly translucent. Gradually add warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.

4. 4

   Finish the Risotto

   Continue adding broth and stirring until the rice is creamy and al dente, about 18-20 minutes. Stir in grated Parmesan cheese, salt, black pepper, and chopped parsley.

5. 5

   Cook the Seafood

   In a separate pan, sear the scallops in a bit of olive oil over medium-high heat for 2-3 minutes on each side until golden brown. In the same pan, grill the shrimp for 2-3 minutes until pink and cooked through.

6. 6

   Serve

   Plate the risotto and top with seared scallops and grilled shrimp. Garnish with additional parsley if desired.