Dinner time? What about going Italian? ๐Ÿ‡ฎ๐Ÿ‡น๐Ÿ˜‰


InstaRecipe (for 2 servings)

In a pan, add 6 tbs of olive oil, 1 chopped onion and cook until golden colored. Then, add 200gr of scallops (cleaned and washed well) and cook for 5-7 minutes. Then, add 200gr of green asperges (heads removed) and let them brown a little bit. Next, add 150gr rice for risotto (I used the Arborio type) and toast it for a few minutes.
Now, itโ€™s time to cook the rice with the vegetable stock (made of 1 water + 1 cube of vegetable bouillon). Add 1 cup of stock at time and stir gently while the risotto absorbs the stock. Keep adding the vegetable stock and stiring, while cooking the risotto (about 15-20 minutes). When itโ€™s about 5/7 minutes left to the cooking time of the risotto, add the asperges heads. Last, add some parmesan cheese and stir until it melts.


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