Seared Scallops over Wilted Spinach and Parmesan Risotto

INGREDIENTS

1 cup

arborio rice

2 tsp

butter

shallot, minced

1/2 cup

white wine

4 cups

fat free chicken stock

salt and pepper

1/4 cup

grated parmesan cheese

2 tbsp

chopped parsley

16 oz

(about 12-14) sea scallops

salt and fresh pepper

2 tsp

butter

1 tsp

olive oil

shallot, minced

10 oz

baby spinach, washed