Scallop Risotto

• 1 lb. sea scallops (beard removed)
• 1 cup arborio rice
• 1 small onion chopped
• 1/2 red pepper chopped
• 3 cloves garlic chopped
• 1/2 bottle white wine
• 2 cups vegetable stock
• 1/4 cup grated parmesian cheese
• 1/4 cup sweet butter
• 2 tablespoons olive oil
• fresh basil chopped
• salt & pepper to taste

1. Saute onion, red pepper, garlic and basil in butter until tender, add scallops saute quickly, about 2 minutes, place in bowl.
2. Add olive oil to the pan and saute arborio rice for about 2 minutes. Add 1/2 cup of white wine while continuing to stir.
3. Continue to stir & add 1/2 cup liquid as rice absorbs the liquids (20 minutes).
4. Add scallops & vegetables about 5 minutes before rice is finished.
5. Add parmesian cheese when rice is cooked. Stir well and serve.

arborio rice, onion, red pepper, garlic, white wine, vegetable stock, parmesian cheese, sweet butter, olive oil, fresh basil, salt

Taken from www.epicurious.com/recipes/member/views/scallop-risotto-1201502 (may not work)