Quick Seafood Risotto

This is made with long-grain rice and would not be considered an authentic risotto which is made with short-grain rice.  But flavor is flavor.

• 1 tablespoon olive oil
• 1/2 cup onion, finely chopped
• 1 clove garlic clove, minced
• 1 cup long grain rice
• 2 - 3 cups chicken broth
• 1/2 cup zucchini, diced
• 1/2 pound medium-size shrimp , peeled and deveined
• 1/2 pound scallops, quartered if large
• 1/2 cup frozen peas, thawed
• 1/4 cup dried parsley, minced
• 3 tablespoons Parmesan cheese, grated

Method

In a 10 to 12 inch saute pan, heat the olive oil over medium heat until almost smoking. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes. Midway through the cooking (4 - 5 minutes) add the garlic.  Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.

Add 1 cup broth and bring to a boil. Cover and simmer about 10 minutes or until liquid is absorbed. Add remaining broth and zucchini; cover and simmer 5 minutes. Add shrimp, scallops and peas. Simmer, covered, 10 minutes  stirring once. Stir in parsley and cook about 5 minutes.  By now the liquid should be absorbed.  If it isn't, add another 1/2 cup broth and cook, stirring until liquid is absorbed. Season with salt and freshly milled pepper to taste.  Stir in Parmigiano.  You can serve additional Parmigiano on the table for those that love it

Serves: 4 

Contributor:  Fred Avin

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