Scallop Risotto

So I was searching the Internet for dinner ideas and I came across this recipe for risotto. I had all of the ingredients except for mushrooms and barley, so I decided to put my own spin on it (as I usually do with any recipe) and used some scallops and basmati rice instead. The recipe came out beautifully and it tasted amazing. Check out the recipe below so you can be the judge.




Ingredients
1 cup Basmati (jasmine) rice
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
Pinch crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper
2 cups low-sodium chicken broth
1 pound thin asparagus, trimmed and cut into 1-inch pieces, 3 cups
2 cups Small Scallops
2 ounces 1/3 less fat cream cheese
1 tablespoon grated Parmesan cheese
2 tablespoons chopped fresh chives
1/4 lemon juice

1.Bring a pot of salted water (about 2 cups) to boil. Add the rice cook until al dente, 15 minutes. Drain well.

2.Heat the oil in a large skillet over medium heat. Add the onion, garlic, pepper flakes (if using) and salt and pepper to taste. Cook until the onion is tender and beginning to brown which should take about 5 minutes. Stir in the drained rice mixture. Add 1/2 cups of broth, cover and cook until the rice is tender, 6 to 8 minutes.

3. While the mixture is cooking, in a small frying pan, heat a 1/2 tbs of oil. When the oil is hot heat the scallops for about four minute and then turn off the heat.

4. Stir in the asparagus and scallops and continue to cook rice mixture, covered, until the vegetables are tender for about 8 to 10 minutes. Remove from the heat and stir in the remaining 1/2 cup broth, cream cheese and Parmesan until melted and creamy. Sprinkle with chives and sprinkle with the lemon juice.