Risotto With Scallops & Asparagus - cooking recipe

Ingredients

3 cups water
1 1/4 cups low sodium chicken broth
2 teaspoons olive oil
1/2 red onion, finely chopped
1 1/3 cups arborio rice (or other short grain rice)
12 asparagus spears, cut diagonally into 1-inch pieces
1 1/4 lbs bay scallops or 1 1/4 lbs sea scallops, cut into fourths
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest, grated
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup asiago cheese, grated

Preparation

Bring water and broth to a boil in saucepan. Reduce heat and keep simmering.
Heat oil in nonstick saucepan and add onion. Reduce heat and saute 1 minute.
Add rice. Cook, stirring to coat, about 2 minutes. Add 1 cup of broth mixture; cook, stirring, until liquid is absorbed.
Add 1/2 cup of broth and asparagus. Cook, stirring, until the liquid is absorbed. Continue to add the broth, 1/2 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender. Total cooking time for the rice should be about 25-30 minutes.
Stir in scallops, lemon juice, lemon zest, salt and pepper. Cook until the scallops are opaque, the rice tender, and the liquid is absorbed, about 2 minutes.
Stir in the cheese and serve.