Watercress, Shiitake and Scallop Risotto Recipe

Ingredients

• 1 small yellow onion, chopped (1/3 cup)
• 2 garlic cloves, minced
• 3 tbsp olive oil, divided
• 1 cup arborio rice
• 4 cups chicken or vegetable stock
• 1/2 cup white dry wine
• 1/2 pound shiitake mushrooms, stems removed and chopped
• 12 medium scallops, cleaned
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 bunch watercress, washed and roughly chopped
• 1/4 tsp dried thyme
• 1/4 cup grated parmesan cheese