Ingredients
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth warmed
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- 1/2 pound bay scallops
- Fresh parsley chopped (for garnish)
Instructions
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until onion is translucent, about 5 minutes.
- Add arborio rice to the skillet, stirring to coat with oil. Pour in white wine and cook until the wine has mostly evaporated.
- Gradually add warm vegetable broth, one cup at a time, stirring constantly until each cup is absorbed before adding the next. Continue until rice is creamy and al dente, about 20 minutes.
- Remove from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste.
- Pat scallops dry and season with salt and pepper. In a separate pan, melt butter over medium-high heat. Add scallops, cooking about 2 minutes per side until golden and cooked through. Serve the risotto with scallops on top and chopped parsley as a garnish.
