1 tablespoon olive oil
1/2 cup finely chopped onion
1 clove garlic, minced
1 cup short grain rice (arborio)
3 cups chicken broth, divided
1/2 cup diced zucchini
1/2 pound raw medium shrimp, peeled, deveined and halved lengthwise
1/2 pound scallops
1/2 cup frozen peas, thawed
1/4 cup minced parsley
3 tablespoons grated Parmesan cheese, plus additional for serving


1. Heat oil in large, heavy skillet. Saute onion and garlic over medium heat until soft. Add rice and saute until opaque, about 3 minutes. Add 1 1/2 cups broth and bring to boil.
2. Cover and simmer about 10 minutes or until liquid is absorbed. Add remaining broth and zucchini; cover and simmer 10 minutes. Add shrimp, scallops and peas and simmer, covered, about 5 minutes, stirring once.
3. Stir in parsley and cook about 5 minutes or until liquid is absorbed, rice is tender and seafood is opaque throughout (watch carefully at this point as rice may stick). Stir in Parmesan cheese.

One pound shrimp or scallops can be substituted for the combination.

Seafood Risotto
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