Mint and Lemon Risotto with Pan-Seared Scallops

This meal was a tribute to the first spring-like day in Boston! The crushed mint and lemon zest is subtle but refreshing. Happy Spring!

Ingredients for Risotto:
1/2 an onion (I might use one full onion next time)
4 cloves of garlic
olive oil for onion/garlic sautee
3/4 cup of arborio rice (this served two people with one leftover serving)
2 cups vegetable stock
2 cups dry white wine
1/2 cup parmesan cheese
2 tablespoons butter

Begin by sauteeing the onions and garlic until onions are translucent. Add the rice, and stir with a wooden spoon until coated in the onion mixture; allow to roast for a few minutes. Add one cup of wine, and stir until evaporated. Add one cup of the stock, and stir until it is evaporated. Keep adding liquid until the rice is cooked. Add the mint and lemon zest and after the stove is off, add parmesan cheese and butter.