Seafood risotto with semi-dried tomatoes

Serving: 2

Ingredients:

• 1 cup Arborio rice
• 1/2 cup dry white wine
• 3 cups seafood or chicken stock
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup Bio Garden Semi-dried Tomatoes, chopped
• 300 grams shrimp, peeled and deveined
• 300 grams scallops
• 1/2 cup grated Parmesan cheese
• 2 tbsp parsley, finely chopped
• 2 tbsp butter
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic and sauté for a few minutes until translucent.
2. Add the Arborio rice and stir for a minute or two until the grains are coated in the oil and slightly toasted.
3. Pour in the white wine and let it cook for a minute or two, stirring constantly.
4. Start adding the stock, one ladle at a time, stirring frequently and allowing the rice to absorb each ladle before adding the next. Keep adding stock until the rice is cooked and creamy, about 20-25 minutes.
5. In a separate pan, heat some olive oil over medium-high heat. Add the shrimp and scallops and cook for a few minutes until the shrimp are pink and the scallops are golden brown.
6. Once the risotto is cooked, stir in the sundried tomatoes, Parmesan cheese, and butter. Season with salt and pepper to taste.
7. Serve the risotto in bowls and top with the cooked shrimp and scallops. Garnish with a sprinkle of freshly grated Parmesan cheese and some chopped fresh parsley.