Scallops on Spelt Risotto with Asparagus

For the scallops on spelt risotto, peel the bottom of the asparagus a little (if necessary). Cook the asparagus in boiling salted water for 1-2 minutes, rinse with cold water, set aside.

Finely dice the onion and sauté in olive oil. Add chopped garlic. The thyme stems can also go in at this point.

When the onion is translucent, add the spelt rice and sauté for about 2 minutes. Then deglaze with white wine.

Let it reduce, and when there is very little liquid left, add the vegetable soup. Continue this for about 10-15 minutes. There may be some soup left at the end.

When the consistency of the risotto is right, stir in the hard feta cheese. Remove the thyme stems again. Add a little salt and pepper to the risotto, then stir in the asparagus cut into pieces.

Put a rosemary stem through each of three scallops, season with a little salt and pepper and sear briefly on both sides in a frying pan.

Serve the risotto with a scallop skewer on top.

Preparation Tip:

Even without the scallops the risotto tastes very good. The scallops on spelt risotto can also be prepared with white asparagus.

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