Basil Pesto Risotto With Pan-Roasted Scallops Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat the chicken or vegetable broth over medium heat.
• STEP 2.In a separate pan, melt the butter and sauté the onion until translucent.
• STEP 3.Add the Arborio rice to the pan and cook for a few minutes, stirring constantly.
• STEP 4.Gradually add the hot broth to the rice, one ladleful at a time, stirring until the liquid is absorbed before adding more.
• STEP 5.Continue this process until the rice is creamy and al dente, about 20-25 minutes.
• STEP 6.Stir in the basil pesto and season with salt and pepper to taste.
• STEP 7.In a separate skillet, heat olive oil over medium-high heat and add the scallops.
• STEP 8.Cook the scallops for 2-3 minutes on each side, until golden brown and cooked through.
• STEP 9.Serve the risotto in bowls or plates, topped with the pan-roasted scallops.
• STEP 10.Garnish with additional basil leaves, if desired, and serve immediately.

Cooking Tips

• Use homemade basil pesto for the best flavor, but store-bought pesto can also be used.
• Make sure to rinse the scallops and pat them dry before cooking to ensure a nice sear.
• Do not overcrowd the skillet when cooking the scallops to ensure even browning.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the risotto gently on the stovetop, adding a splash of broth or water to restore its creaminess.
• Scallops are best enjoyed immediately after cooking for optimal texture and flavor.