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!
Provided by howmanybites
Categories Rice
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
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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