Ingredients
- 3 1/2 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 teaspoon olive oil (in addition to above)
- 1 onion, chopped (medium onion)
- 7 ounces dry rice (Arborio rice, or other short-grain rice)
- 1 cup dry white wine
- 10 ounces shrimp (medium shrimp, peeled and deveined)
- 10 ounces scallops (bay scallops, rinsed and drained)
- 1 tablespoon grated Parmesan cheese (freshly grated)
- 1 teaspoon grated Parmesan cheese (freshly grated in addition to the 1 tablespoon)
- 1 tablespoon fresh thyme (or 1 teaspoon dried leaves, crumbled)
- Freshly ground black pepper, to taste
How to Make
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Step 1: In a medium saucepan, bring the broth to a boil; reduce the heat and keep at a simmer.
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Step 2: Place another medium saucepan over medium heat 30 seconds; heat the oil 30 seconds more. Add the onion; cook, stirring frequently, 2 minutes, until softened.
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Step 3: Stir in the rice; cook, stirring constantly, 1 minute.
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Step 4: Add the wine and 1/2 cup of the broth; cook, stirring constantly, until all the liquid is absorbed. Continue adding the broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding more broth, until all but 1 cup of the broth has been used.
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Step 5: Add the remaining cup of broth, the shrimp and scallops; cook, stirring constantly, 6-8 minutes, until all the liquid is absorbed, the shrimp are pink, the scallops are just opaque and the mixture is creamy.
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Step 6: Remove from the heat; stir in the cheese, thyme and pepper.
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Step 7: Divide evenly among 4 plates and serve at once.
We hope you enjoy this recipe!
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