Cup of Yum
1. In a saucepan, heat vegetable broth over low-medium heat.
2. In a dutch oven or stock pot, heat olive oil over medium heat. Add yellow onion, cook for one minute. Add garlic, red pepper flakes, and a pinch of salt; sauté for 1-2 minutes until fragrant, continuing to stir so it doesn't burn.
3. Add arborio rice and stir to coat, for one minute. Deglaze pan with white wine, stirring rice until absorbed. Add 1/2 cup of vegetable stock at a time, stirring constantly between each addition and only adding another once most of the liquid is absorbed. After you've added approximately 2 cups, taste test the doneness of the rice. Continue adding stock little by little, stirring, until rice is al dente. You may have stock remaining. Once rice is cooked until chewy, not crunchy, add kale.
4. Turn off heat, add parmesan and 3 Tablespoons butter. Add additional salt and pepper to taste. Stir until combined.

SCALLOPS:

Cup of Yum
1. Melt remaining 2 Tablespoons of butter in a skillet over medium-high heat. Pat scallops dry and salt and pepper one side. Once butter is starting to bubble slightly, add scallops, salt side down. Cook for 4 minutes, not moving them more than once or twice to ensure they're not sticking. Salt and pepper the other side while cooking. Flip when the edge is golden brown, cook the remaining side for an additional 4 minutes, until translucent and golden brown.
2. Top risotto with scallops and serve immediately. To take it to the next level, drizzle the now browned butter from the scallops on top of risotto.