Follow these simple steps to create the perfect Parmesan Risotto Topped With Lemon Butter Scallops:

1. Prepare the Broth: In a saucepan, heat the vegetable or chicken broth over medium heat. Keep it warm, but do not boil.
2. Sauté Onions and Garlic: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes. Add the minced garlic and cook for an additional minute.
3. Toast the Rice: Add the Arborio rice to the skillet and stir for 2–3 minutes until the rice is slightly translucent at the edges.
4. Add Wine: Pour in the white wine, stirring continuously until it is mostly absorbed by the rice.
5. Incorporate Broth: Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process until the rice is creamy and cooked to al dente, about 18–20 minutes.
6. Finish the Risotto: Once the rice is cooked, remove it from the heat. Stir in the butter and grated Parmesan cheese. Season with salt and pepper to taste.
7. Prepare the Scallops: While the risotto is cooking, season the scallops with salt and pepper. In a separate skillet, melt 2 tablespoons of butter over medium-high heat.
8. Cook Scallops: Add the scallops to the hot skillet, cooking for about 2–3 minutes on each side until they are golden brown and opaque. Remove from heat.
9. Add Lemon: Drizzle the cooked scallops with lemon juice and sprinkle with lemon zest for a fresh, zesty flavor.
10. Serve: Spoon the creamy Parmesan risotto onto plates and top each serving with the cooked lemon butter scallops.