People are constantly asking me for my recipes.  The truth is, I don't really cook with recipes.  Everytime I make something, I do it differently as you can probably see from my pictures.  For instance , today I had no idea what to make for dinner.  About 4 pm I headed to my fave fish store to see what looked good.  I wanted those sweet scallops from Cape May, and decided on combining them with some large shrimp (they were nice enough) to clean them for me.  So, when the girl asked me what I was making, I really had no idea.
On the way home I stopped at our local farm for some local strawberrys and basil.  I had already been to one farm and bought about 2 tons of butternut, acorn and spaghetti squash for 59 cents a pound which is so reasonable.  I do this every year and store them in my garage, my daughter loves winter squash and I make tons of soups, stews, and sides with them.  Works for us.  So, I'm at the next farm and i see they have a bucket of lavender long eggplants for 3 bucks, got some yellow and white corn and a combo of their grape and cherry tomatoes.  Ok, still had no idea what i was making.

Come home to hub who reminds me we have a bottle of prosecco if I would make risotto.  Ok, perfect idea, I love making risotto, especially with a glass of wine, my kind of fun.  20 minutes and it's ready.  I knew I had chicken broth leftover from yesterday so perfect.  I decided on a green risotto with seared shrimp and scallops.
I made the fish simply in a cast iron skillet , with just a sprinkle of Old Bay and dusted them lightly in Wondra.  Oiled the pan lightly , made it real hot and seared the scallops on one side till brown and caramalized , then did the same to the other.  Took them off, put in the shrimp , seared them about 2 minutes on each side.  Done.  Squeezed lemon on them.

For the risotto.  Took out my Le Crueset heavy sauce pot and began the process .  You will need a big wooden stirring spoon for this.  I have my fave risotto pot and spoon for stirring.  Also good to have a ladle for adding the broth.

1/2 sweet onion -chopped
Tomatoes-a colorful variety of grape and cherry's cut up
2 cloves garlic smashed and chopped
3 handfuls or so of baby organic spinach combined with parsley  and basil into my mini food processor-whiz till pureed
2 ears of corn-cooked and strip off the kernels

3 cups of chicken broth-I simmered in a small pot on the back of the stove
1 cup of prosecco got added slowly but surely

1 cup arborio rice
1 -2 tbls extra virgin o.o.

1.  Saute onion in evoo along with some chopped fresh thyme for about 3 minutes
2.  Add rice stirring for about 2 minutes
3.  Stir in about 1 cup of broth, stirring gradually until liquid is absorbed, when it gets too dry continue to add broth or prosecco or a bit of both.
After 10 minutes stir in the green stuff, then add the cooked corn that you took off the cobs, and add the chopped tomatoes.  

4.  Keep on stirring , sipping, and adding broth and wine to the rice till liquid is absorbed   Keep this going for 20 minutes, then it should be done.

Note:  I used absolutely no butter or cream.  There was no need for it.  This risotto had so many layers of flavor and it was just wonderful.  A combination of creaminess, sweetness from the herbs, tomatoes and prosecco and crunch from the corn.  A small portion is not really that caloric.  This recipe serves 4.