In a small sauce pan, heat the broth and leave simmering on stove while you begin the risotto.

Add oil and butter to a large pan or dutch oven over medium high heat. Add chopped onion, shallot, and butternut squash to pan. Cook, stirring occasionally until the onions and squash are browned; about 8-10 minutes.

Add the white wine to deglaze the pan, scraping any pieces off the bottom. Then add the garlic, rice, salt and pepper. Cook, stirring constantly, for about 3 minutes, or until the rice starts to brown slightly. Reduce heat to medium-low.

Add one cup of warm broth to the rice, and stir. Once the rice has absorbed the liquid (there will be none pooling at the bottom of the pan), add another ½ – 1 cup of broth. Continue stirring constantly, scraping the bottom of the pan, adding more broth in increments each time the rice soaks it up. All in all, this process will take about 20 minutes, but be patient. You may add an additional ½ cup of broth if needed.

Mix in fresh sage and thyme, and adjust salt and pepper seasonings as desired.

Heat a heavy bottom pan or cast iron over medium high heat. Add olive oil and butter.

Season scallops with salt and pepper. Place in heated pan and sear for 2 minutes. Flip each and cook for an additional 1 ½ – 2 minutes. Remove from pan, and put on top of each serving of risotto.