Brown Rice Risotto

Photo by Darlene C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 2 1/2

    cups chicken stock

  • 1

    tablespoon butter

  • 1

    cup long-grain brown rice

  • 1

    cup grated Parmesan

  • Parsley for garnish

  • 3/4

    pound jumbo shrimp , peeled, deveined, tails removed, cut into 1/4-inch pieces

  • 1/4

    pound jumbo scallops , cut into thirds

  • 3

    tablespoons shallots

  • 1/2

    pound cooked lobster tail , removed from shell and cut into 1/4-inch pieces

Directions

Bring chicken stock to a boil. Add butter. Once butter is melted, stir in the rice and reduce heat to simmer. Cover and cook 45 to 50 minutes. The rice should be moist. Remove from heat and fluff with a fork. Stir in cheese, garnish with parsley and serve immediately

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