Fall is upon us so I’m bringing new dishes that are more hearty, comforting and cozy…..here is a beautiful pesto risotto for us to share! The arborio rice is cooked slowly over time layering in butter, seafood stock, *dairy free* walnut pesto and a light citrusy pinot grigio. At the very end of cooking chopped asparagus and bright gorgeous green peas are added to give the risotto some texture and if you time it right they are perfectly al dente. Top this dish off with seared scallops that are juicy and tender on the inside and that buttery crust on the outside; a little green onion garnish and you have a meal that guests will ask for seconds!
My girlfriend Julia had a big beautiful open kitchen with her stove built into the center island. She hosted a lady’s night get together and this gal-can-cook. We all sat at the bar stools facing her so we could watch the magic happen when she made risotto for dinner. It was like we had our own personal chef in action right before our eyes. While sipping some bubbly and chatting it up we all caught up on the latest and greatest, laughed, snacked on appetizers and watched this gorgeous pot of gold develop. The aroma of garlic, herbs and butter wafting through the air was intoxicating, had nothing to do with the cocktails! She kept stirring, adding liquid, sipping, talking, stirring again and as the night went on the layers of wine, broth and vegetables got deeper, richer and so inviting….we just couldn’t wait to devour every morsel.
This is a perfect meal to make for small gatherings. Risotto takes time it takes attention so while minding this dish your surrounded by friends, to me this is what cooking is all about 😊
Recipe
6 T grass fed butter
1 1/2 c arborio rice
1 c pinot grigio
3 c seafood stock
2 c water
1 t Himalayan pink salt
1/2 c *diary free* walnut pesto
1b chopped asparagus
1 c frozen peas
1 lb. fresh scallops
Green onion garnish
Pepper
Prepare
- If you haven’t already- make the pesto first and set aside.
- Separate the butter to use 4T for risotto and save 2T for the scallops. Chop the asparagus into 1 inch size pieces, get the peas out and let them sit on the counter to thaw, dice up a green onion or two. Measure out the water and stock and have it close by the stove ready to use.
- Rinse off the scallops and pat dry with a paper towel on both sides- let rest at room temp. season with salt a pepper.
Risotto
- In a large stock pot (Le Creuset enamel based cast iron is my fav) on medium add 2 T of butter and the rice. Stir around for 2 to 3 minutes to get a slight golden color on the rice.
- Add 1 cup stock at a time very slowly, you don’t want to lose the heat by adding too much at once. You want a bubble but not a boil evaporating all the liquid too fast! It’s a dance- keep stirring and watching; it may take a time or two to master.
- Once the rice has absorbed the first go of the stock then add the wine. Then pour the remaining stock 1 cup at a time until the rice is cooked to an al dente (It’s cooked and there is no raw little crunch in the middle of the grain). If needed add another cup of water to get where you need to be.
- Scoop in the pesto and stir through to blend in. Add asparagus and peas, cover with lid and drop the heat to low for 10 minutes.
Scallops
- In a shallow fry pan melt 2T of butter on medium; don’t scorch it. Add the scallops in an cook for 3-4 minutes on each side. Don’t move them, flip once and you will get a beautiful sear on each side. Think medium rare steak for the touch on the scallop to know when they are done. If they are thick it may take a little more time.
Serve
- Add the last 2T butter and salt to the risotto, stir and serve in bowls. Divvy up the scallops and add to the top, garnish with a sprinkle of green onion and fresh cracked pepper.
Tips
- You can use grass fed ghee or refined tasteless coconut oil if you don’t want to use butter. I wouldn’t recommend olive oil for cooking at this heat.
- You may need more water for the risotto so have it handy
Time prep 15-30 minutes
Time to cook 30 minutes
Total time 1 hour 15 minutes tops
Serves 3-4
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