Start by heating the vegetable broth in a saucepan. Keep it warm on low heat. This is crucial as adding cold liquid to the risotto will slow down the cooking process.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion, cooking until it’s soft and translucent—around 5 minutes. Toss in the minced garlic, stirring for an additional minute until fragrant.

Next, add the diced mushrooms to the skillet. Season with salt and a sprinkle of black pepper. Cook these until they release their moisture and become tender, about 5–7 minutes. This step ensures that the mushrooms are flavorful and perfectly cooked.

Pour in the Arborio rice, stirring to coat it well with the olive oil and aromatics. Toasting the rice for a couple of minutes will enhance its flavor, making each grain a little piece of magic.

Pour in the dry white wine if you’re using it—this adds depth to the dish. Stir until the wine has mostly evaporated. This step is where you bring the flavors from the bottom of the pan to life.

Ladle a cup of the warm vegetable broth into the skillet. Stir frequently, allowing the rice to absorb the broth. Once it’s mostly absorbed, add another cup. This process takes about 20 minutes. Keep stirring, and ensure the rice is creamy and al dente.

While the risotto is cooking, heat a separate non-stick skillet over medium-high heat. Add a tablespoon of butter. Once melted, add the scallops. Cook for 2–3 minutes per side until they are golden brown and opaque. They should have a slight crust on the outside yet remain tender inside.

Once the rice is creamy and you’ve incorporated the remaining broth, remove the skillet from heat. Stir in the cooked scallops, baby spinach, lemon zest, and Parmesan cheese. Taste and adjust seasoning, if you prefer.

Plate the risotto and garnish with additional Parmesan if you wish. A drizzle of olive oil can finish the dish, adding an extra layer of richness. Enjoy this culinary masterpiece!