Seafood Risotto Recipe

2 Tbsp of butter or olive Oil

1 Chorizo link diced or sliced

1 medium onion diced

4 garlic cloves crushed and chopped

1 Tbsp Tomato Paste 

1 Tbsp Cuban Chicken and Rice Seasoning

1 ½ cups of Arborio Rice

½ Cup Dry White Wine

4 Cups Fish, chicken or vegetable broth

¾ cup of Asparagus or your favorite veggies

¼ Cup Frozen peas

10 large shrimp

5 large Sea Scallops

¼ cup parmesan cheese (optional)

1 Tbsp Fresh Parsley for garnish (optional)  

Step 1: Melt 2 tablespoons of the olive oil or butter in a large skillet over medium heat.

Add chorizo and cook until it starts to brown. Add the garlic and sauté until golden brown, add onion and cook until the onion is translucent about 4 tp 5 minutes then add tomato paste and stir until combined.

Step 2: Add the rice, Cuban Chicken and Rice Seasoning and wine and simmer uncovered until absorbed. Add half the broth (2 cups) and simmer, stirring once, until absorbed, 8 to 10 minutes.

Step 3: Add the remaining broth and stir, cover and simmer on medium low for about 10 minutes. (If the rice is not cooked through and the mixture is dry, add more broth and continue to cook until tender.) 

Step 4: Add veggies and stir to combine then place the sea scallops into the rice and place the shrimp on top of the rice. Cover and cook for 5 more minutes or until the scallops are cooked through. Sprinkle with the parsley and Parmesan if desired.

Serves 4