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Title: Seafood Risotto
Yield: 4 Servings

Ingredients

      1 tb olive oil
    1/2 c  onion; finely chopped
      1    clove garlic clove; minced
      1 c  long grain rice; uncooked
      2 c  chicken broth; divided
    1/2 c  zucchini; diced
    1/2 lb medium-size shrimp; peeled,
           -deveined, ha
    1/2 lb scallops; quartered if large
    1/2 c  frozen peas; thawed
    1/4 c  dried parsley; minced
      3 tb Parmesan cheese; grated,
           -plus additio

Instructions

Heat oil in large, heavy skillet. Saute onion and garlic over medium heat
until soft. Add rice and saute until opaque, about 3 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 or until liquid
is absorbed, rice is tender and seafood is opaque throughout. Stir in
Parmesan cheese.

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NOTES : A one pot dish that requires just a tossed salad, a steamed
vegetable and fruit for dessert for a complete meal.

Contributor: The National Fisheries Institute

Preparation Time: 0:00

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