Scallop Risotto
The key to risotto is to keep stirring the whole time.
Ingredients:
1/2 onion
4 cloves of garlic
4 cremini mushrooms
olive oil
8 asparagus
10 scallops
1 cup medium grain white rice
1.5-2 L of beef broth (could be chicken or vegetable)
1/4 stick of butter
salt
black pepper
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