Seafood Risotto

By Texaschef11

Ingredients

• 1 * 1 tablespoon extra virgin olive oil 1/2 cup chopped onion
• 1 * 1 clove garlic, crushed
• 1 * 1 cup Arborio rice
• 2 * 2 cups chicken broth
• 1/2 * 1/2 cup diced zucchini
• 1/2 * 1/2 pound shrimp, peeled & deveined
• 1/2 * 1/2 pound scallops
• 1/2 * 1/2 pound cooked lobster meat, coarsely chopped
• 1/2 * 1/2 cup frozen peas
• 1/4 * 1/4 cup chopped fresh flat-leaf parsley
• 3 * 3 tablespoons freshly grated Parmesan cheese

Preparation

Step 1

Heat the oil in a large, heavy skillet. Saute onion and garlic clove over medium heat until soft. Add rice; stir frequently and saute about 3 minutes. Add half the chicken broth (1 cup) and bring to a boil. Lower heat, cover and simmer about 10 minutes, or until the liquid is absorbed. Add remaining chicken broth and zucchini; cover and simmer for 5 minutes more. Add shrimp, scallops, lobster and frozen peas. Cover and simmer for 5 minutes, stirring once. Stir in chopped parsley and cook about 2 minutes, or until the liquid is absorbed and the rice is tender. Stir in grated Parmesan cheese.