Ingredients
- 1 tbsp olive oil
- 1 small onion
- 2 cloves garlic
- 1 cup arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth
- 1/2 cup grated parmesan cheese
- salt and pepper to taste (optional)
- 2 tbsp unsalted butter
- 1/2 lb bay scallops
- fresh parsley (optional)
Steps
- Warm the vegetable broth in a medium saucepan over low heat.
- Heat the olive oil in a large skillet over medium heat and cook the onion and garlic for 4 minutes.
- Add the rice and cook for 2 minutes, then pour in the wine and cook until it is nearly absorbed.
- Add the warm broth 1 cup at a time, stirring often and adding more after each addition is absorbed, for 22 minutes.
- Stir in the Parmesan, butter, salt, and pepper, then keep the risotto warm over low heat.
- Cook the scallops in a lightly oiled skillet over medium-high heat for 2 to 3 minutes per side, until opaque and 145 F, then place them over the risotto.
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