Shrimp and Scallop Risotto

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: 1 hr 5 mins
• 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.