Cheater's Risotto with Broccoli Pesto and Seared Scallops
Prep time: 
Cook time: 
Total time: 
Serves: 45
  • 2 ½ tablespoons unsalted butter
  • 1 small onion, diced
  • 1 garlic clove, minced
  • 1 cup arbario rice
  • ½ cup dry sherry
  • 1 ¾ cup chicken stock, divided
  • 1 cup water
  • 1 parmesan cheese rind
  • 2 ½ cup broccoli florets
  • ¼ cup parmesan cheese
  • 1 garlic clove
  • ¼ teaspoons salt
  • 3 tablespoons chicken stock
  • 2 tablespoon canola oil
  • Pepper
  • 12 sea scallops
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • salt and pepper
  1. Preheat oven to 350 degrees. Heat chicken stock in a pan to a simmer. Keep hot.
  2. In a large, oven-proof sauté pan, heat 1 ½ tablespoons of the butter over a medium heat. Add onion and garlic. Sweat until softened, about 2-3 minutes. Add rice, sauté another 1-2 minutes, stirring constantly.
  3. Add dry sherry, and stir constantly until the liquid has evaporated.
  4. Add 2 cups chicken stock and stir constantly for one minute. Cover and pop into the oven. Cook for 12 minutes until most of the liquid has been absorbed and the rice is just under aldente.
  5. While the rice is cooking, make the pesto. In a food processor, pulse steamed broccoli, garlic, parmesan and salt. With the mixer on, slowly add oil followed by chicken stock. Once the mixture is combined, season with salt and pepper. Set aside.
  6. Once the rice comes out of the oven, return the pan to a medium heat. Add in remaining chicken stock and stir constantly until most of the liquid has been absorbed, but the risotto is still very creamy. Add in pesto and butter. Stir until combined.
For the scallops:
  1. Pat scallops dry thoroughly with a paper towel. Season with salt and pepper.
  2. Heat a cast-iron skillet over a medium-high heat until very hot. Add butter and oil. Add scallops and sear until golden brown and crusty on both sides, about 1-2 minutes per side. Do not try to turn them until they release from the pan.
Adapted from Bon Appetit
Recipe by Cooking for Keeps at