Summer Garden Risotto with Scallops

From Almost Vegetarian by Diana Shaw.

3 c. chicken broth
1 Tbsp. extra-virgin olive oil
1 minced shallot
2 ripe tomatoes (peeled, seeded, and chopped)
1 c. arborio rice
2 Tbsp. white wine
1/2 lb. bay scallops
1 recipe roast garlic pesto

Bring broth to a gentle simmer over low heat. Heat the oil in a large heavy saucepan. Over medium-low heat saute the shallot until soft, about 7 minutes. Add the tomatoes and continue to cook until they break down into soft pulp, about 7 minutes.

Add the rice and stir until it glistens and is well coated with the tomato mixture, about 2 minutes. Add the wine and stir constantly over medium heat until the broth is absorbed. Add another ladleful of broth and keep stirring until it's been absorbed too. Continue the process, adding broth 1/2 cup at a time and stirring in this way until the kernals are soft and creamy.

When the kernels start to bind in a pudding and all the liquid is absorbed (and they taste done), you should add the scallops and stir for another 3 minutes. Throw in the pesto right before serving.