Shrimp and Scallop Risotto

Submitted 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!"

 

• Ready In: 1hr 5mins
• Ingredients: 17
• Serves: 4

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

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.

Reviews

[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!

 

[Crazy Lady in Flori]

I thought this was good - I used all shrimp. . had no asparagus or celery. Added bacon to the onion for extra flavor. Also used arborio rice instead or long grain. I don't think it would be as good with long grain rice. Next time I may try to use a more flavorful oil instead of regular olive oil.

 

[Bayhill]

Delicious!! This went together quickly and easily and had lots of flavor. I made this as written except that I cut the asparagus into 1" pieces and increased both the salt and pepper. My family really enjoyed this and I will definitely be making it again. Thank you for sharing. This was made for PAC spring 2007.

 

[Annetty]

This is fantastic!! I used aborio rice (this is better for risotto), and didn't saute the prawns & scallops - I just added them with the risotto mixture about 10 minutes before it was ready. I also didn't add the celery as I forgot to buy it. This tasted even better the next day. DH already has asked for it again. Thanks for a great recipe, Howmanybites?