Shrimp & Scallop Risotto

RESTAURANT STYLE

INGREDIENTS

01

Broth, parsley, shrimp, scallops, onion, wine, butter, bell pepper, zucchini, & arborio rice. 

SAUTE VEGGIES

02

Saute zucchini and bell peppers until 3/4 of the way cooked. Then remove from pot.

TOAST & DEGLAZE

03

Toast the arborio rice in a large pot then deglaze with the white wine.

COOK RISOTTO

04

Cook risotto pouring a half cup a broth at a time, stirring until evaporated. 

COOK RISOTTO

05

Add in peas, parsley, and Parmesan once risotto is just about done cooking.

COOK SEAFOOD

06

Cook the scallops and shrimp until opaque in color. Add in the  vegetables to warm.

EASY TO MAKE DINNER