Champagne Risotto with Scallops

Melt butter in heavy medium saucepan over medium heat.

Add onions; sauté 1 minute.

Add rice; sauté 2 minutes.

Add Champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes.

Add 1 can broth; simmer until rice is almost tender, stirring often, about 15 minutes.

Add scallops; simmer until scallops are cooked through and rice is tender but still firm to bite and mixture is creamy, adding more broth if too thick and stirring often, about 5 minutes. Stir in Parmesan. Season with salt and pepper.