This risotto is a smorgasbord of delightful ingredients, all coming together to make something more special that the combination of its parts. Scallops are cooked with garlic, butter, and grape tomatoes, making for a delicate rich delight on the tongue. This is piled on a risotto of fresh broccoli and nutty Parmesan, making for its own spellbindingly decedent component. Once you bring these two together in one bowl, you'll know how deliciousness comes from addition.
Cut broccoli into bite-sized pieces.
Pat scallops dry, and season both sides with a pinch of salt and pepper.
Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
Start the Risotto
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add rice and half the garlic (reserve remaining for scallops) to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.
Add 1 cup boiling water-mirepoix broth to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed, 2-4 minutes.
Finish the Risotto
Add ½ cup broth to pot with rice 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. Stir in Parmesan (reserve a pinch for garnish) and broccoli (cooked while risotto is made). Cover and set aside.
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 to hot pan. 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.
Cook the Scallops and Tomatoes
Return pan used to cook broccoli to medium-high heat and add 1 Tbsp. olive oil. Add scallops to hot pan and cook until scallops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side.
Add butter, tomatoes, remaining garlic, and ¼ tsp. salt and stir until lightly browned, 30-60 seconds.
Remove from burner.
Plate dish as pictured on front of card, placing scallops and tomatoes on risotto and garnishing with reserved Parmesan. Bon appétit!