Sea Food Risotto

 

Ingredients

1 tablespoon vegetable oil
1 cup chopped onions
Salt to taste
Freshly ground white and black pepper to taste
3 cups water
3 cups chicken or seafood stock
3 grated garlic gloves
1 cup frozen peas
2 cups ( 2 LBS) Arborio rice
1 LBS or 908 grams sea food mix
1 LBS or 9008 grams cooked shirimp
1/2 cup freshly grated good rate parmesan cheese
3 tablespoons chopped green onions, green part only
2 tablespoons finely chopped fresh parsley leaves
Small can tomato paste

Directions

In a large sauté pan, over medium heat, heat the oil. Add the onions and garlic. Sauté until the onions are slightly soft.
Add the rice and simmer for 12-15 minutes or until rice is lightly brown, stirring constantly. Season with salt and pepper; keep stirring.
Stir in sea food mix and shrimp and frozen peas. Keep stirring it.
Add stock and water and bring the mixture to a boil, reduce the heat to low, and simmer for about 15 minutes. When the rice is starting to dry, add tomato paste; stir well carefully until tomato paste is fully incorporated to the rest of the ingredients and continue to cook for 8-10 minutes. Stir in cheese, and green onions. Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto in the center of each shallow bowl. Garnish with parsley and don’t forget your preferred salad to go with this delicious entrée.

P.S. It should yield 8 to 10 servings, but I’m afraid you’ll get less than that as everybody would go for seconds.