Risotto Risotto Risotto

Happy Humpday, everyone! Anyone else feel exhausted when they have to go back to work from a long holiday weekend? Why is that? I slept until 9-10am every day. I sat on my ass all day long watching reruns on Empire and trying to design my blog. I have done nothing that exudes an extraordinary amount of energy. So why am I so tired? I blame office gossip and staring at my computer for 7 hours is probably the culprit. Gossip takes a lot of energy out of someone 🙂

One of girlfriends came over for some QT last night. She has seen quite a few of my food posts on IG and figured it’s time I cook for her. I’m totally down for this. My boyfriend is gone for the week, so I get to have some girl time. Plus, I love cooking for others. My secret wish is for people to ask for me to cook for them. It gives me a sick twisted pleasure knowing I have to slave away in a kitchen. It’s where I feel most comfortable. How domesticated of me!


Okay, is anyone else obsessed with risotto?! My mouth literally salvates when the word risotto is mentioned. I love that there are so many different ways it can be made with all types of ingredients. When I go to Italy next week, I fully plan on trying at least three different kinds. My go-to is Asparagus Risotto. Like most other risotto I tend to pair it with seafood. This time, I opted for scallops. The last batch of risotto I made wasn’t that great. So I made sure to really take my time and not feel rushed.


When my friend arrived, she brought a really great bottle of Sauvignon Blanc and the most amazing butter cookies from Mariano’s. Now, I am not a huge dessert lover. Such a sin, I know! Every now and then I will have a brownie, or cupcakes from Sprinkles (they are fantastic), but most times I can turn it down. But these cookies though!!! So soft and chewy. I could go on for days. My girlfriend said that Mariano’s will put out the freshly baked goods around 4pm. Definitely something you check out if you have a Mariano’s near you.

This was the best batch of risotto and scallops I have ever made. Marianne and I were stuffed, drunk, and very happy! I hope you all will be too! Enjoy! Xoxo

Scallops and Asparagus and Risotto
Scallops and Asparagus and Risotto


  • 5 tbsp unsalted butter, divided
  • 1/2 cup chopped shallots
  • 1 cup arborio rice
  • 1/4 cup dry white wine (or 1 tbsp lemon juice and 3 tbsp water)
  • About 4 cups chicken stock (or vegetable stock for vegetarian option)*
  • 1/2 pound asparagus, trimmed, tips cut off, tough skins of the spears peeled
  • 1/2 cup freshly grated Parmesan cheese
  • 1 pound scallops
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • Salt and pepper


Asparagus Risotto

  1. Pour the chicken stock into a large pot on a medium-high heat
  2. Add 1 tbsp of butter to a large sauce pan. Add the chopped shallots and cook for about 1 minute. Heat should be on medium
  3.  Add the arborio rice to the shallots and cook for about 2-3 minutes. The rice should be nicely coated
  4. Slowly add in the dry white wine to rice and shallot mixture. Begin to stir at a rapid pace, so the rice doesn’t clump together or burn
  5. Once the white wine is about half way dissolved, take a 1/2 cup of the boiling chicken stock and add to the sauce pan. Stir until stock is almost dissolved. You will continue these steps for about 20-25 minutes. During you last spoonful of stock, add in the asparagus and turn off the heat
  6. Once the rice has soaked up most of the stock, add in the parmesan cheese, last tbsp of butter, and mix.
  7. Use salt and pepper to taste

Lemon Butter Scallops

  1. Rinse scallops in cold water and pat dry. This is important because scallops can hold a lot of water, and can have a soapy taste if not rinsed and dried thoroughly-ask Andy 🙂 Season scallops with salt and pepper
  2. Heat skillet on high heat, add 1 tbsp of butter, let it melt through. Add scallops and sear on each side for about 1-2 minutes. Only turn the scallops over one time. Keep an eye on them because they cook fast
  3. Remove the scallops from heat. Use the remaining use for your sauce
  4. Turn the heat to low, add 2 tbsp of butter and garlic. Cook until fragrant (about 1 minute)
  5. Add lemon juice and salt and pepper, to taste
  6. Serve over scallops

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