Shrimp and Scallop Risotto |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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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! 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 tomato, cored, peeled and chopped |
8 ounces asparagus spears |
1/2 cup grated parmesan cheese |
Directions:
1. Heat butter and oil in 6 quart pot on medium heat.
2. Add garlic and sauté for 1 minute.
3. Add shrimp, scallops, and parsley, and sauté, stirring often, for 3 minutes.
4. Transfer mixture to plate with slotted spoon.
5. In the drippings, sauté the onion until limp- about 5 minutes.
6. Stir in rice, broth, water, salt, and 1/8 tsp of the pepper.
7. Bring to a simmer, reduce heat to low, cover and cook 10 minutes.
8. Add celery, carrots and tomato, cover and simmer for 5 minutes.
9. Lay asparagus on top, cover and simmer 5 minutes longer or until asparagus and rice are tender.
10. Stir in seafood mixture and heat to serving temperature.
11. Stir in cheese and remaining pepper.
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