Cut broccoli into bite-sized pieces, if necessary.
Pat scallops dry, and season both sides with a pinch of salt and pepper.
Start the Risotto
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.
Add 1 cup boiling water-mirepoix broth and ¼ tsp. salt to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed, 2-4 minutes.
While risotto cooks, cook broccoli.
Cook the Broccoli
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add broccoli, ½ cup water, and a pinch of salt. Stir occasionally until broccoli is bright green and tender, 5-7 min.
Remove from burner and transfer broccoli to plate.
Wipe pan clean and reserve.
Finish the Risotto
Add ½ cup broth and stir often until nearly all water is absorbed.
Repeat this process, stirring often, 18-20 minutes.
Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done.
Remove from burner. Add Parmesan (reserve a pinch for garnish) and broccoli. Cover and set aside.
Cook Scallops and Tomato
Return pan used to cook broccoli to medium-high heat and add 1 Tbsp. olive oil. Add scallops and cook until scallops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side.
Add butter and garlic and cook until lightly browned, 30-60 seconds.
Add tomato and ¼ tsp. salt and remove from burner.
Plate dish as pictured on front of card, garnishing with Parmesan. Bon appétit!