SERVINGS: 4 PREPPING TIME: 15 min COOKING TIME: 40 min
1 cup arborio rice
1 cup sweet peas
5 cups of spinach
1 cup white wine
4 cups of chicken broth
1 onion chopped
3 garlic cloves minced
10-12 sea scallops
1 cup shredded parmesan
2 tbsp butter
Bring a small pot of water to a boil. When ready, place the spinach into the pot for about one minute. Drain. In a food processor, combine 1/2 cup of green peas, blanched spinach and about 1/8 cup of chicken broth. S&P to taste. Process until smooth. Set aside.
Using a back burner, bring remaining chicken broth to a simmer. Reduce to low heat and cover.
Heat a large pot over medium high. Add 1 tbsp of butter. When it starts to bubble, add onion. Cook, stirring often, until fragrant, about 1 min. Add minced garlic. Continue to sauté for another minute until it starts to brown. Add dry rice and mix well. Cook, stirring constantly, until grains of rice start to brown, about 2 min. Reduce the heat to medium. Add wine, bring to a simmer and cook, stirring continuously, until wine is completely evaporated, about 2 minutes. Add a ladleful of stock to the pot. Stir until completely absorbed. Continue to add stock, one ladleful at the time, until the rice is cooked and creamy (this will take about 20-30 min).
Add pea-spinach mixture, remaining green peas and parmesan to the pot. S&P to taste. Mix well, cover and set aside.
Pat dry the scallops with a paper towel. S&P generously. Heat a cast iron on high. Add remaining butter and let it brown slightly. Add scallops one at a time. Sear for about 2 minutes, making sure not to move them or touch them at all. Flip and sear for another minute. Remove from heat and set aside.
Serve the risotto with scallops on top. Garnish with microgreens and enjoy!