Broth, parsley, shrimp, scallops, onion, wine, butter, bell pepper, zucchini, & arborio rice.
Saute zucchini and bell peppers until 3/4 of the way cooked. Then remove from pot.
TOAST & DEGLAZE
Toast the arborio rice in a large pot then deglaze with the white wine.
Cook risotto pouring a half cup a broth at a time, stirring until evaporated.
Add in peas, parsley, and Parmesan once risotto is just about done cooking.
Cook the scallops and shrimp until opaque in color. Add in the vegetables to warm.
EASY TO MAKE DINNER