Baked Risotto with Lemon Seared Scallops | Dinner Tonight

Ingredients

• 2 Tablespoons olive oil (divided)
• 1/2 teaspoon garlic powder
• 1/2 cup yellow onion (sliced)
• 2 cups arborio rice (dry -)
• 2 cups fresh Swiss Chard (chopped)
• 1/2 cup white wine vinegar
• 5 1/2 cups unsalted chicken broth (divided)
• 1/2 cup grated Parmesan cheese
• 1 1/2 Tablespoon unsalted butter (divided)
• 1 teaspoon ground black pepper
• 2 cups fresh kale (chopped)
• 1 1/2 cups frozen sweet peas
• 1/4 cup basil pesto
• 1 pound fresh or frozen large scallops
• 1 Tablespoon Italian seasoning
• 1/2 Tablespoon lemon juice