SHRIMP AND SCALLOP RISOTTO

Shrimp and Scallop Risotto image

I got this from an old Reader's Digest cookbook. Haven't made it in years, but I just dug all my books out of the garage after moving, and remembered how great this one is!

Provided by howmanybites

Categories Rice

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons butter
2 tablespoons olive oil
2 garlic cloves, minced
8 ounces medium shrimp, shelled, deveined and cut into 1/2 inch pieces
8 ounces bay scallops or 8 ounces sea scallops, cut into 1/2 inch pieces
1/4 cup minced parsley
1 large yellow onion, finely chopped
1 1/2 cups long grain white rice
2 cups chicken broth
1 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper
2 stalks celery, coarsely chopped
2 medium carrots, peeled and coarsely chopped
1 large tomatoes, cored, peeled and chopped
8 ounces asparagus spears
1/2 cup grated parmesan cheese

Steps:

Heat butter and oil in 6 quart pot on medium heat.
Add garlic and sauté for 1 minute.
Add shrimp, scallops, and parsley, and sauté, stirring often, for 3 minutes.
Transfer mixture to plate with slotted spoon.
In the drippings, sauté the onion until limp- about 5 minutes.
Stir in rice, broth, water, salt, and 1/8 tsp of the pepper.
Bring to a simmer, reduce heat to low, cover and cook 10 minutes.
Add celery, carrots and tomato, cover and simmer for 5 minutes.
Lay asparagus on top, cover and simmer 5 minutes longer or until asparagus and rice are tender.
Stir in seafood mixture and heat to serving temperature.
Stir in cheese and remaining pepper.

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