Creamy risotto with shrimp, scallops, zucchini, green peas and Parmesan cheese.
1 tablespoon extra virgin olive oil
1/2 cup chopped onion
1 clove garlic, crushed
1 cup arborio rice
2 cups chicken broth
1/2 cup diced zucchini
1/2 pound shrimp, peeled, deveined
1/2 pound scallops
1/2 cup frozen peas
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons freshly grated Parmesan cheese
- Heat oil in a large, heavy skillet.
- Sauté onion and garlic clove over medium heat until soft. Add rice, stir frequently and sauté about 3 minutes.
- Add half the chicken broth (1 cup) and bring to a boil. Lower heat, cover and simmer about 10 minutes, or until the liquid is absorbed. Add remaining chicken broth and zucchini; cover and simmer for 5 minutes more.
- Add shrimp, scallops and frozen peas. Cover and simmer for 10 minutes, stirring once. Stir in chopped parsley and cook about 5 minutes, or until the liquid is absorbed and the rice is tender. Stir in grated Parmesan cheese.
Makes 4 servings.