Grilled-Seafood Risotto

• 1/2 recipe Basic Risotto (page 128)
• 1/2 cup (or more) chicken broth
• 1 to 2 cups grilled scallops and squid, from Grilled Seafood Salad (page 143)
• 2 tablespoons chopped fresh flat-leaf parsley

1. In a heavy, medium-size saucepan, stir the risotto and 1/2 cup of broth over a medium flame until the mixture is heated through.
2. Add the grilled scallops and squid and any additional broth to loosen slightly.
3. Continue cooking the risotto, stirring gently to avoid breaking up the scallops, until the seafood is just heated through.
4. Stir in the parsley.
5. Transfer the risotto to serving bowls and serve immediately.

recipe basic, chicken broth, salad, flatleaf

Taken from www.epicurious.com/recipes/food/views/grilled-seafood-risotto-376734 (may not work)