Provencal Scallops/saffron Risotto/sun Dried Tomatoes/spinach Risotto Recipe

Directions

1. 1

   Prepare the Risotto

   In a saucepan, heat the vegetable broth over low heat. In a separate large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the garlic and cook for another minute.

2. 2

   Cook the Rice

   Add the arborio rice to the skillet and stir, allowing it to toast for about 2 minutes. Pour in the white wine and let it simmer until absorbed. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until the rice is creamy and al dente, about 18-20 minutes.

3. 3

   Add Spinach and Sun-Dried Tomatoes

   Once the risotto is nearly done, stir in the chopped spinach and sun-dried tomatoes. Cook for an additional 3-4 minutes until the spinach wilts and the risotto is creamy.

4. 4

   Prepare the Scallops

   While the risotto is finishing, heat the remaining tablespoon of olive oil in another skillet over medium-high heat. Season the scallops with salt and pepper. Sear the scallops for about 2-3 minutes on each side or until golden brown and cooked through.

5. 5

   Finish the Risotto

   Remove the risotto from heat and stir in the saffron and grated parmesan cheese. Adjust seasoning with salt and pepper to taste.

6. 6

   Serve

   Plate the saffron risotto topped with the seared scallops. Garnish with lemon wedges and serve immediately.