Scallops with Tomato Risotto

Ingredients

• 1 cup arborio rice
• 12 oz scallops
• 14.5 oz canned diced tomatoes
• 1 small onion
• 2 cloves garlic
• 4 cups vegetable broth
• ½ cup parmesan cheese
• 3 tbsp olive oil

Instructions

1. 1

   Heat 2 tbsp olive oil in a large skillet over medium. Add 1 small diced onion and 2 minced garlic cloves, cook until soft, about 5 minutes.

2. 2

   Stir in 1 cup arborio rice and toast for 2 minutes until edges turn translucent.

3. 3

   Add 14.5 oz canned diced tomatoes with their juice and 1 cup of the 4 cups vegetable broth. Stir until mostly absorbed, about 3 minutes.

4. 4

   Continue adding the remaining 3 cups broth, 1 cup at a time, stirring often, until rice is creamy and tender, about 20 minutes. Stir in 0.5 cup parmesan and season with salt and pepper.

5. 5

   Pat 12 oz scallops dry and season with salt. Heat 1 tbsp olive oil in a separate skillet over high heat. Sear scallops until golden on both sides, about 2 minutes per side.

6. 6

   Serve the risotto topped with the seared scallops and a sprinkle of fresh herbs if desired.

Tools you’ll need

• large skillet
• separate skillet
• wooden spoon
• ladle

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