My tastebuds are in a complete state of confusion. I want spring foods like peas, and asparagus, and morels, but the never-ending winter and the snowbanks in my yard are still making me crave warm and comfy foods. I compromised with myself and made this spring pea, and mushroom risotto. You should too. It’s rich and fresh and every bite will make you take another. Perseverance my friends. Keep making great food!
Pat dry your scallops and turn your pan on really high heat. This is how you get the best sear. —Tonja Engen
5 1/2 cups
finely chopped onion
finely chopped white mushrooms
1 1/2 cups
thawed frozen peas
freshly grated parmesan cheese
Salt & Pepper
In This Recipe
In a medium sized saucepan, bring chicken broth to a simmer.
Pat scallops dry and season with salt and pepper. Dredge in flour and set aside.
In a large skillet over medium heat add butter. When melted, add onions and saute until softened, 5-8 minutes, stirring occasionally. Add in mushrooms, and saute until tender and the juices have evaporated, about 10 minutes, stirring occasionally. Next, add in arborio rice, and cook stirring one minute. Add wine and stir until liquid is absorbed, 2 minutes.
Turn the skillet down to medium-low and add in 1 cup of the broth to the skillet. Stir gently until most of the liquid is absorbed. Keep adding stock a cup at a time and stirring until all of the broth is incorporated (this takes approximately 29-32 minutes). At this point taste the rice. It should be tender and creamy but still have a slight bite to it. Stir in peas, parsley, and freshly grated parmesan cheese. Add salt and pepper to taste.
Heat another large skillet over medium-high heat. Add 2 Tbls. olive oil. When oil is hot add scallops to the pan and sear for 2 minutes on each side.