Shelly's Recipe

SEAFOOD RISOTTO

Category: Fish and Seafood

1 tbsp olive oil
1/2 cup finely chopped onion
1 clove garlic, minced
1 cup Arborio rice
2 cups chicken broth, divided
1/2 cup diced zucchini
1/2 lb raw medium shrimp, peeled, deveined and halved lengthwise
1/2 lb scallops, quartered if large
1/2 cup frozen peas, thawed
1/4 cup minced parsley
3 tbsp grated parmesan, additional for serving

Heat oil in a large skillet and saute onion and garlic until soft. Add rice and saute until opaque, about 3 minutes. Add 1 cup broth and bring to a boil. Cover and simmer about 10 minutes or until liquid is absorbed. Add remaining broth and zucchini; cover and simmer 5 minutes. Add shrimp, scallops and peas. Simmer, covered, about 10 minutes, stirring once. Stir in parsley and cook about 5 minutes or until liquid is absorbed, rise is tender and seafood is opaque throughout (watch carefully at this point as rice may stick). Stir in parmesan cheese.