Seared Scallops with Creamy Pesto Risotto

Instructions

1. 1. Prepare the Risotto Base: Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
   2. Toast the Rice: Add the Arborio rice to the pan and stir, allowing each grain to be coated in the oil. Toast for 1–2 minutes until the rice edges appear slightly translucent—this step deepens the risotto’s flavor and helps create its signature creaminess.
   3. Add Wine & Broth: Pour in the white wine (if using) and stir until absorbed. Begin adding the warm broth one ladle at a time, stirring often. Allow each addition to fully absorb before adding more. Continue this process for about 18–20 minutes, or until the rice is tender and creamy with a slight bite in the center.
   4. Finish the Risotto: Lower the heat and stir in the Parmesan, heavy cream, and pesto. Mix until the risotto becomes silky and richly flavored. Season with salt and black pepper to taste. Keep warm while you prepare the scallops.