Sundried Tomato Risotto w/ Sauteed Petite Scallops

This risotto is delicious and super easy. Took less than 1 hour from start to finish.  You don't have to add the scallops but rather serve with a side salad. 

Ingredients

• 4 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 3 Shallots, Diced or 1 yellow onion, diced
• 3 cloves Garlic, Minced
• 2 cups Arborio Rice, Uncooked
• 8 whole Sun-dried Tomatoes Packed In Oil, Drained And Minced
• 1 cup Dry White Wine (optional)
• 6-7 cups Low Sodium Chicken Broth or Veggie broth
• Salt As Needed
• Freshly Ground Black Pepper
• 1 cup Parmesan, Freshly Grated
• Fresh Parsley, chopped (optional)
  

  Preparation Instructions

  Heat broth (note: it's important the broth be low sodium) in a saucepan. Set aside.
  
  Heat butter and olive oil in a large pot or dutch oven over medium heat. Add onions and garlic and cook for 3 to 4 minutes.
  
  Add dry rice. Stir to coat and cook for 3 minutes, stirring gently.
  
  Pour in wine. Stir and cook over medium-low heat until most of the liquid is absorbed. Add in minced sundried tomatoes and stir.
  
  Then begin adding broth, one cup at a time, stirring gently while the rice absorbs the liquid each time. Repeat this until the rice is done---it usually takes between 6 and 7 cups of broth. The rice should have a slight bite to it, but not be crunchy at all. About 20-30 minutes.
  
  Remove from heat, then stir in Parmesan and parsley. Adjust salt and pepper to taste.
  
  Serve as a main dish with a salad or top with petite scallops (recipe below).
  
  
  Petite Scallops: 
   Saute petite scallops in 2-4 tablespoons of butter for 1-2 minutes in skillet over medium heat. Add the juice of 1/2 lemon, salt and pepper.  Serve on top of risotto.