Scallop and Pea Risotto

Experience the velvety texture of this Scallop and Pea Risotto, a sophisticated combination of sweet peas and lightly seared scallops encased in creamy Arborio rice. Suitable for a refined dinner or a comforting meal at home, this dish balances the flavors and textures beautifully, making it a savory highlight of any meal.

Ingredients

• 1 cup Arborio rice
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup peas, fresh or frozen
• 1/2 cup dry white wine
• 4 cups vegetable broth
• 1/2 cup Parmesan cheese, grated
• 1 lb scallops
• 2 tbsp butter
• 2 tbsp olive oil

Instructions

1. Heat the vegetable broth in a large saucepan and keep it warm over low heat.
2. Heat the olive oil and 1 tablespoon of butter in a separate pan over medium heat.
3. Saute the onion and garlic until they are soft and translucent, about 2-3 minutes.
4. Stir in the Arborio rice and saute for another 1-2 minutes until it starts to get a translucent edge.
5. Pour in the white wine and stir until fully absorbed by the rice.
6. Add a ladle of warm broth to the rice mixture, stirring continuously until the broth is completely absorbed.
7. Repeat the process of adding broth and stirring until the rice is creamy and cooked to al dente, about 18-20 minutes.
8. Mix in the peas and Parmesan cheese, and adjust the seasoning with salt and freshly ground black pepper.
9. In another skillet, heat the remaining butter over medium-high heat and sear the scallops for about 2 minutes on each side, or until golden brown and just cooked through.
10. To serve, spoon the risotto onto plates and top with the seared scallops.

Keywords: Creamy, Dinner, Seafood, Main Course, Italian

Spice Rack: Salt, Black Pepper, Garlic Powder

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