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.
COOK RISOTTO
04
Cook risotto pouring a half cup a broth at a time, stirring until evaporated.
COOK SEAFOOD
06
Cook the scallops and shrimp until opaque in color. Add in the vegetables to warm.