Pan-Seared Scallops, Lemon Risotto and Sauteed Spinach with Garlic

Ingredients

• 6 cup vegetable broth (Low-sodium recommended)
• 1 tbsp olive oil
• 4 tbsp unsalted butter (Divided into two 2-tbsp portions)
• 1 pcs shallot (Medium, finely chopped)
• 3 cloves garlic (Minced)
• 1.5 cup arborio rice (Do not rinse)
• 0.5 cup dry white wine (Such as Pinot Grigio or Sauvignon Blanc)
• 1 cup parmesan cheese (Freshly grated, plus more for serving)
• 2 pcs lemon (Medium, for zest and juice)
• 1 tsp salt (Or to taste)
• 0.5 tsp black pepper (Freshly ground)
• 2 tbsp fresh parsley (Chopped, for garnish)

Instructions

1. 1

   Warm the broth. In a medium saucepan, bring the vegetable broth to a gentle simmer over low heat. Keep it warm throughout the entire cooking process. This is crucial for a creamy texture.

2. 2

   Sauté aromatics. In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter with the olive oil over medium heat. Add the finely chopped shallot and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.

3. 3

   Toast the rice. Add the minced garlic and cook for 30 seconds until fragrant. Add the arborio rice to the pot and stir constantly for 1-2 minutes to toast the grains. Each grain should be coated in fat and the edges will become translucent.

4. 4

   Deglaze and begin cooking. Pour in the white wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Cook until the wine has been completely absorbed by the rice. This should take about 2-3 minutes.

5. 5

   Gradually add broth. Add one ladleful (about 1/2 cup) of the warm broth to the rice. Stir frequently until the liquid is almost completely absorbed. Continue this process, adding one ladleful of broth at a time and stirring, allowing each addition to be absorbed before adding the next. This slow process coaxes the starch from the rice, creating the classic creamy texture. This will take about 18-20 minutes.

6. 6

   Check for doneness. After about 18 minutes, start tasting the rice. The risotto is done when it is creamy and the rice is 'al dente'—tender with a slight chew in the center. If you run out of broth and the rice isn't cooked, you can add a little hot water.

Ingredients

• 450 g Fresh Spinach (About 1 lb, washed and thoroughly dried)
• 2 tbsp Extra Virgin Olive Oil
• 4 cloves Garlic (Thinly sliced)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)
• 0.25 tsp Red Chili Flakes (Optional, for a little heat)

Instructions

1. 1

   Heat the olive oil in a large skillet or Dutch oven over medium heat. Once the oil shimmers, add the thinly sliced garlic and red chili flakes (if using).

2. 2

   Sauté the garlic for about 30-60 seconds, stirring constantly, until it becomes fragrant and turns a very light golden color. Do not let it brown, as burnt garlic will taste bitter.

3. 3

   Add the thoroughly dried spinach to the skillet. The pan will be very full. If necessary, add the spinach in 2-3 batches, allowing the first batch to wilt down for about 30 seconds before adding the next.

4. 4

   Using tongs, gently toss the spinach to coat it with the garlic-infused oil. Continue to toss until all the spinach has wilted and turned a vibrant green, which should take about 2-3 minutes.

5. 5

   Remove the skillet from the heat immediately to prevent overcooking. Squeeze out any excess liquid if you prefer a drier consistency. Season with salt, black pepper, and fresh lemon juice. Toss one last time and serve immediately.