[homemade]Butternut Squash Risotto with Scallops — Sistersnacking

This dish is actually quite simple to prepare. First, sauté the pumpkin and mushrooms until fragrant. Add the risotto rice and slowly cook it in hot broth until the grains become tender yet slightly chewy. Finally, stir in butter and cheese to make the risotto smooth and rich. Meanwhile, pat the scallops dry and sear them quickly in a hot pan until golden brown on both sides. To plate, spoon the risotto onto a dish, arrange the seared scallops on top, and finish with a sprinkle of green onions.