Asparagus And Sea Scallop Risotto


  • 1 pound fresh asparagus
  • 1 pound sea scallops, thawed if frozen
  • 8 ounces onion, finely chopped
  • 2 Tablespoons butter, divided
  • 4 Tablespoons olive oil, divided
  • 20 ounces water, divided
  • 2 cups chickenless chicken broth or vegetable broth
  • 1 cups Carnoroli (or Arborio) rice
  • Salt and pepper
  • 4 ounces dry white wine at room temperature
  • 2 ounces grated Grana Padano or good Parmesan cheese


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