1 lb fresh scallops
4 cups vegetable broth
1 cup risotto rice
2 cups sweet peas
1 cup finely grated parmesan
2 tbsp butter
1/4 cup lemon juice
pepper

• Heat stock to a low boil and turn to simmer
 

• In a large pot or skillet add risotto rice. Over medium heat, slowly add stock, 1/4 cup at a time to the risotto. Make sure to stir often and most liquid has been absorbed before adding the next 1/4 cup

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• Once all stock has been added to risotto, add in peas, lemon juice, parmesan, and pepper. Mix completely and keep warm on low heat
 

• In medium skillet, melt butter and add scallops. Cook until cooked through completely. *I like mine "over-cooked" with both sides nice and toasty-buttery brown

• Spoon risotto into bowls and top with scallops

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