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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Once and awhile you need a change! Well this is it! Try it one time and you will be hooked just like I was.But now I have it much more often. Ingredients:
1 tablespoon extra virgin olive oil |
1/2 cup chopped onion |
1 garlic clove, crushed |
1 cup arborio rice |
2 cups chicken broth |
1/2 cup diced zucchini |
1/2 lb shrimp, peeled, deveined |
1/2 lb scallops |
1/2 cup frozen peas |
1/4 cup chopped fresh flat-leaf parsley |
3 tablespoons freshly grated parmesan cheese |
Directions:
1. Heat oil in a large, heavy skillet.
2. Saute onion and garlic clove over medium heat until soft. Add rice, stir frequently and saute about 3 minutes.
3. 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.
4. Add shrimp, scallops and frozen peas.Cover and simmer for 10 minutes, stirring once. Stir in chopped parsley and cook about 5 minutes, or until the liquid is absorbed and the rice is tender. Stir in grated parmesan cheese.
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