Seared Scallops and Butternut Squash Risotto

I love making risotto! You can make it so many different ways. If you have never tried making it don't be afraid it is an impressive dish served as a main course with chicken or seafood added or as a side dish plain or with different vegetables. I made mine with some butternut squash that I needed to cook, but it's good with mushrooms, pumpkin or plain with fresh herbs tossed in at the end....I also like making a lemon risotto.

1 small onion or shallot

2 cups arborio rice

1 cup dry white wine

4 cups chicken stock  (I use low sodium)

1 roasted butternut squash

1 cup finely grated parmesan cheese

kosher salt and pepper

fresh parsley

Slice squash in half & clean out the seeds.

Drizzle with olive oil and season with kosher salt.

Roast in a 400 degree oven for about 20 minutes or until tender.

If using the squash spoon it into the chicken stock and puree.

The big key to any good risotto is not to add cold liquid.

Bring the stock and squash mixture to a simmer,

also in a separate pan I slightly heat the white wine.

Next add about two tablespoons of olive oil to a large fry pan.

add the shallots and cook them to a wilt.

I don't let them brown or they get bitter.

scoop the shallots out and set aside.

Add the rice to the pan and toss it around so that it all gets coated in the olive oil

the rice will start to look translucent. Make sure your temperature is at med-high and add the wine and

the cooked shallots.

Once you add the liquid you want to stir it until it begins to evaporate and cook into the rice.

Stirring the rice helps to break it down and give it a creamy texture.

As the liquid cooks down continue to add your Stock about a cup at a time and stir.

Once all your stock is added and cooked down turn the heat to low.

stir in the cheese and salt and pepper to taste.

If you wanted you could also stir in some butter (but I don't)

top with fresh parsley and serve hot!

I like to make scallops with this because they are so quick and easy!

All I do is wash the scallops and dry them on a paper towel.

Season them with salt and pepper and add them to a hot skillet.

Once they are in the skillet I turn the heat to medium high.

Let them cook about 4 mins. Then turn them and let them cook for another 2 mins.

Perfect every time!