Go Back

Pea, Pancetta Risotto and Scallops

Print Recipe
Ingredients Method

Ingredients
  

  • 1/2 yellow onion sweet , medium size
  • 2 tbsp olive oil
  • cracked black pepper to taste
  • 2 cups arborio rice
  • 32 oz beef broth
  • 1 cup water
  • 1 cup white wine dry
  • 1.5 cups peas fresh or frozen
  • pancetta however much you want!
  • 1 tbsp butter unsalted
  • 3 oz parmesean cheese shredded
  • 2 doz scallops approx
  • 2 tbsp honey
  • 2 tbsp balsamic vinegar

Method
 

Risotto
  1. Gather all of your ingredients and equipment together so you have less time leaving your risotto while stirring. Dice your onion.
  2. In a separate sauce pan, heat together your broth and water. If you don't have quite that much broth, you can add extra water. Bring to a simmer and leave over low heat.
  3. Add olive oil and your cracked pepper to a dutch oven and cook your onion until soft. Add in the rice and about 1/2 cup of your broth mixture. Stir together well until the liquid is almost completely absorbed.
  4. Add the remaining broth mixture about 1/2 cup at
    a time, stirring constantly and waiting each time for the broth to absorb. This
    takes approx 30 minutes.
  5. Once you have used up all of your broth, add in your wine and stir just like before, until absorbed. Here you can also add your peas and pancetta.
  6. Add your butter and parmesean cheese and mix together.
Scallops
  1. Pat scallops dry with a paper towel. Sprinkle the tops with salt and pepper.
  2. Heat a non-stick pan to medium-high heat. Add the scallops, careful not to overcrowd. You can do in batches if you need to. Cook for 3 minutes and then flip over.
  3. Cook for another 2 minutes and remove from heat.
  4. Mix your honey and balsamic vinegar together and drizzle on top. Serve scallops and risotto immediately to keep the temperate and texture. ~Enjoy!