Pea purée risotto with asparagus and pan seared scallops 👍 loved this recipe, sooo rich and delicious! I started out by mincing 2 cloves of garlic and a half shallot. Got my pan hot and added them with 4 tbsp of butter until the shallots and garlic basically dissolve into the butter. I heated up about 2 cups of chicken stock on the stove, bring it to a boil and turn the heat off. I added a cup of Arborio rice to my butter/ shallot/ garlic and toasted it for about 5 minutes. Then I added a ladle of chicken stock one ladle at a time while constantly stirring my rice/ chicken stock mixture. This went on for about 30 minutes until all my stock was gone and the rice was just about done. To make the pea purée I used 1 cup of peas and a half cup of spinach. To loosen it up I added about 2 tbsp of olive oil then vegetable stock until my desired consistency was reached. Add the pea purée to the risotto with just a couple minutes left of cooking. Also add Parmesan cheese, salt, pepper and a couple tbsp of butter to get it really rich, creamy and perfectly seasoned. For the asparagus I just sautéed them in some butter and the scallops I pan seared them quickly so they were browned on both sides and perfectly cooked. This is must try recipe for sure the pea purée really adds another layer of flavor and just really makes the dish pop. Plus it makes it look incredible. The premium Damascus chef knives I used in this video are currently on sale now! Hilt & Steel is going out pre holiday discounts so you can get our knives now at an incredible price! See the link in the description to buy now👍
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