Risotto With Scallops & Asparagus

• 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

1. Bring water and broth to a boil in saucepan. Reduce heat and keep simmering.
2. Heat oil in nonstick saucepan and add onion. Reduce heat and saute 1 minute.
3. Add rice. Cook, stirring to coat, about 2 minutes. Add 1 cup of broth mixture; cook, stirring, until liquid is absorbed.
4. 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.
5. 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.
6. Stir in the cheese and serve.

water, chicken broth, olive oil, red onion, arborio rice, bay scallops, lemon juice, lemon zest, salt, pepper, asiago cheese

Taken from www.food.com/recipe/risotto-with-scallops-asparagus-300034 (may not work)