Seafood Risotto

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons butter
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup dry white wine
• 4 cups chicken or seafood broth
• 1 cup diced tomatoes
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound scallops
• 1/2 cup freshly grated Parmesan cheese
• Salt and pepper to taste
• Chopped fresh parsley for garnish (optional)

Instructions:

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the rice and stir to coat with the butter and vegetables.
4. Pour in the white wine and simmer until it is absorbed, stirring frequently.
5. Gradually add the broth, about 1 cup at a time, stirring constantly until the liquid is absorbed before adding more.
6. After about 20 minutes, add the diced tomatoes and continue cooking and stirring for an additional 5 minutes.
7. In a separate pan, cook the shrimp and scallops until they are opaque and cooked through, about 5 minutes.
8. Add the cooked seafood to the risotto and stir to combine.
9. Add salt and pepper to taste.
10. Continue cooking and adding broth until the rice is al dente and the risotto is creamy, about 5-7 more minutes.
11. Remove from heat and stir in the Parmesan cheese.
12. Serve hot