A few steps here, but I’ll order it so that you make efficient work of your cooking time. Risotto has a bad rep of needing lots of hands on time, but once you get it going, you can multitask.

A number of you asked about getting ahead, and you can for sure make the risotto in its entirety and rewarm it with a splash more water or broth to loosen it back up.

Veg friends - you don’t have to do the scallops. Consider stirring in another delicate vegetable you like (peas, asparagus etc.), or roasting something like cauliflower or mushrooms to serve over the top, as it’s nice to have some texture.

I am listing “lemons” on the grocery list because it’s truly not a big deal, but if you can find Meyers (which shouldn't be too hard as this is their season), they are a sweeter, gentler lemon flavor and work great here.