Shrimp and Scallop Risotto

READY IN: 1hr 5mins
Recipe by howmanybites

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!

Top Review by Jaudon

This is an amazing recipe! I made as directed, but used arborio rice and slowly stirred the broth into it (how traditional risotto is made). I also added green onions and omitted celery. Thanks for the fantastic recipe!

Ingredients Nutrition

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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