Shelly's Recipe

SEAFOOD RISOTTO

Category: Rice/Risotto

1/3 cup oil packed dried tomatoes with herbs
3 cups chicken broth
1 cup Arborio or long-grain rice
12 oz cooked shrimp, crap and or lobster meat
1 (9 oz) pkg frozen artichoke hearts; cooked and drained
1/3 cup sliced ripe olives
1/2 cup shredded Asiago or Romano cheese

Lightly drain and snip tomatoes. Bring broth, rice and tomatoes to a boil in a large saucepan; stirring occasionally. Reduce heat; cover and simmer for 20 minutes. Stir in seafood; artichoke hearts and olives. Remove from heat. Stir in half the cheese. Cover and let stand 5 minutes. Stir with remaining cheese and serve. Serves 4