Seafood Risotto

This combination of Arborio rice, shrimp, scallops and lobster, is cooked in chicken broth and also has peas, onion, garlic, zucchini and parmesan.

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Ingredients:

• 1 tablespoon extra virgin olive oil   1/2 cup chopped onion  
• 1 clove garlic, crushed  
• 1 cup Arborio rice  
• 2 cups chicken broth  
• 1/2 cup diced zucchini  
• 1/2 pound shrimp, peeled & deveined  
• 1/2 pound scallops  
• 1/2 pound cooked lobster meat, coarsely chopped  
• 1/2 cup frozen peas  
• 1/4 cup chopped fresh flat-leaf parsley  
• 3 tablespoons freshly grated Parmesan cheese

Method

Heat the oil in a large, heavy skillet. Saute onion and garlic clove over medium heat until soft. Add rice; stir frequently and saute about 3 minutes. Add half the chicken broth (1 cup) and bring to a boil. Lower heat, cover and simmer about 10 minutes, or until the liquid is absorbed. Add remaining chicken broth and zucchini; cover and simmer for 5 minutes more. Add shrimp, scallops, lobster and frozen peas. Cover and simmer for 5 minutes, stirring once. Stir in chopped parsley and cook about 2 minutes, or until the liquid is absorbed and the rice is tender. Stir in grated Parmesan cheese.

Notes:

Number of servings: 4 or 5

Submitted By: lorg2160
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