Creamy basil pesto risotto served with perfectly seared scallops

This recipe combines the creamy goodness of basil pesto risotto with the succulent sweetness of pan-roasted scallops. It's a perfect dish for a special occasion or a romantic dinner for two. The creamy risotto pairs perfectly with the tender scallops, creating a harmonious blend of flavors and textures.

Ingredients

• 1 cup Arborio rice
• 3 cups chicken or vegetable broth
• 1/2 cup white wine
• 1/4 cup basil pesto
• 1/4 cup grated Parmesan cheese
• 1 pound sea scallops
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil leaves

Directions

1. In a saucepan, heat the broth and keep it warm over low heat.
2. In a separate large saucepan, heat olive oil over medium heat.
3. Add garlic and sauté for about 1 minute until fragrant.
4. Add the Arborio rice and stir to coat with the oil, cook for 2-3 minutes until lightly toasted.
5. Pour in the wine and stir until absorbed.
6. Begin adding the warm broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
7. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
8. Stir in the basil pesto and Parmesan cheese until well combined, season with salt and pepper.
9. In a separate skillet, heat olive oil over medium-high heat.
10. Season scallops with salt and pepper and sear for 2-3 minutes on each side until golden brown and cooked through.
11. Serve the risotto topped with pan-roasted scallops and garnish with chopped fresh basil leaves.

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