Italian Shrimp and Scallop Risotto

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 2 cups Arborio rice
• 1/2 cup white wine
• 4 cups vegetable broth
• 1/2 cup Parmigiano-Reggiano cheese, grated
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound scallops, cut into 1-inch pieces
• Salt and pepper, to taste

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the garlic and onion and sauté until the onion is translucent, about 5 minutes.
3. Add the rice and sauté for another 2 minutes.
4. Add the white wine and cook until it is absorbed, about 2 minutes.
5. Add the vegetable broth, one cup at a time, stirring constantly. Allow each cup to be absorbed before adding the next cup.
6. When the rice is almost cooked through, add the Parmigiano-Reggiano cheese, shrimp, and scallops. Stir to combine.
7. Cook until the shrimp and scallops are cooked through and the cheese is melted, about 5 minutes.
8. Season with salt and pepper, to taste.

Interesting Facts

• Risotto is a classic Italian dish that is typically made with Arborio rice.
• Parmigiano-Reggiano cheese is a type of hard, aged cheese that is commonly used in Italian cooking.
• Shrimp and scallops are often used together in dishes because they have similar cooking times and flavors.