Jacobs Mushroom with Asparagus Mushroom Risotto

For the scallops with asparagus-mushroom risotto, first prepare the risotto. To do this, first remove the woody ends from the asparagus, cut it into small pieces and cook it in salted water for about 15 minutes until al dente.

Dice the onion and fry it in olive oil, add the risotto rice and wait until it becomes translucent. Deglaze the rice and the onion with white wine and add the vegetable soup.

Simmer on low heat for about 20 minutes until the water has evaporated, stirring occasionally. In the meantime, sauté the mushrooms in a frying pan. Once the water has evaporated, add the asparagus pieces and the mushrooms.

Fold in the grated Parmesan and season the risotto with salt and pepper.

For the scallops, heat butter together with rosemary sprigs and the garlic in a pan. Season the scallops with salt and pepper, add to the pan and sear for about 3 minutes on each side.

Arrange the scallops with asparagus-mushroom risotto and serve.

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