Risotto is a triumph of time and cheese and toasted kernels of arborio rice that have been relaxed into their creamiest and most comforting form. Traditionally, its preparation comprises six steps with elegant Italian names like la tostatura. Standing at the stove, slowly stirring ladlefuls of warm broth is a noble pursuit and is undoubtedly the "right" way to make risotto. But I can only muster that level of attention a couple times a year, while my heart demands risotto on a monthly basis.

And so, that's why I present to you with joy this risotto recipe, which I've adapted from Ina Garten's ingenious method that requires a shocking lack of stovetop stirring. Instead, it's baked in the oven, which makes it perfect for warmer days when standing over a hot oven is especially unappealing. Snappy asparagus adds bright spring flavor to the mix, while an abundance of lemon juice and well-browned scallops round out this beautifully simple meal.

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Ingredients

1½ cups Arborio rice
5 cups chicken stock, divided
1/2 yellow onion, finely diced
1 cup grated Parmesan cheese
1/2 cup dry white wine, like sauvignon blanc
5 Tbsp unsalted butter, divided
1 Tbsp olive oil
1 Tbsp neutral oil
1 lemon, zested and juiced
kosher salt
freshly ground black pepper
1 bunch asparagus
3–4 sea scallops per person, depending on size

DIRECTIONS

Preheat the oven to 350 degrees.

Trim the woody ends from the asparagus, then cut into 1/2" pieces, leaving the tips whole. I love to cut my asparagus this way so it cooks quickly and stays crisp, while the perfect little pea-size pieces incorporate into things beautifully.

Add 1 Tbsp olive oil, asparagus and some salt and pepper to a Dutch oven over high heat, and cook until bright green and just starting to brown, about 3 minutes. You want the asparagus to still have some crunch to it.

Remove the asparagus from the pan, and turn the heat down to medium. Add 2 Tbsp of butter and the finely chopped onion. Cook, stirring until the onions are soft and translucent but not brown, about 5 minutes. 

Add 1 Tbsp of butter along with the rice, and stir to coat the grains in butter. Once they’ve toasted for 2–3 minutes and the outsides of the grains are starting to become translucent, add the wine. 

Cook until the wine has mostly evaporated—about a minute—and stir to scrape up any stuck bits. Pour in 4 cups (which is one 32-ounce carton) of chicken stock. 

Give it all a good stir, then bring to a simmer. Cover and bake in the oven for 45 minutes.

Remove the pan from the oven. The rice should be cooked to al dente and most of the liquid should be absorbed. Stir in the remaining cup of chicken stock, the zest and juice of one lemon, 1 Tbsp of butter, 1 cup of parmesan, 2 tsp of salt and 1 tsp of pepper.

Stir well for a minute until the cheese has melted and the rice is quite creamy. Then add the asparagus and give it one last stir.

Heat another pan over high heat with 1 Tbsp of neutral oil—I use vegetable oil.

Dry the scallops very well to ensure browning and season both sides generously with salt and pepper. 

Add the scallops to the pan and cook until the first side is quite well browned and releases from the pan easily, about three minutes.  

Flip the scallops and add 1 Tbsp of butter for flavor. Cook until the center of the scallop is no longer translucent and the second side has started to brown, about one more minute.

Plate the scallops atop the risotto and serve with another wedge of lemon, if you like.