Pea Risotto with Scallops - CookingHub

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