Pea Risotto with Scallops

Name: Pea Risotto with Scallops
Total time: 30 min
Ingredients: 1 LB ofpeas - fresh or frozen - no defrosting necessary before cooking; 5 TBSP offrying oil (any kind) (adjust if needed); 1 ½ cups ofarborio rice (or other short-grain rice or white rice of your choice); 1 cup ofwhite wine of your choice (I prefer dry wine); 4 TBSP ofvegetable broth (or chicken broth); 1 stick ofbutter (1/4 LB cut into a few large pieces); Juice from 1 lemon; 2 cloves ofgarlic - peeled and grated (or pressed); 1 TSP ofsalt; ½ TSP ofground pepper - ideally freshly ground; 1 cup ofparmesan cheese - grated; 2 TBSP offrying oil (any kind) (adjust if needed); 1 LB ofsea scallops - fresh (or defrosted frozen) (about 14 – 16 PCS); Juice from ½ lemon; Drizzle ofExtra Virgin Olive Oil; Pinch ofsalt; Pinch ofground pepper - ideally freshly ground; parmesan cheese - grated

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Make an impressive, fine-dining meal at home: Pea Risotto with Scallops. A creamy, vibrant risotto topped with perfectly seared scallops.

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Ingredients

1 LB ofpeas - fresh or frozen - no defrosting necessary before cooking
5 TBSP offrying oil (any kind) (adjust if needed)
1 ½ cups ofarborio rice (or other short-grain rice or white rice of your choice)
1 cup ofwhite wine of your choice (I prefer dry wine)
4 TBSP ofvegetable broth (or chicken broth)
1 stick ofbutter (1/4 LB cut into a few large pieces)
Juice from 1 lemon
2 cloves ofgarlic - peeled and grated (or pressed)
1 TSP ofsalt
½ TSP ofground pepper - ideally freshly ground
1 cup ofparmesan cheese - grated
2 TBSP offrying oil (any kind) (adjust if needed)
1 LB ofsea scallops - fresh (or defrosted frozen) (about 14 – 16 PCS)
Juice from ½ lemon
Drizzle ofExtra Virgin Olive Oil
Pinch ofsalt
Pinch ofground pepper - ideally freshly ground
parmesan cheese - grated