Shrimp And Scallop Risotto

• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 8 ounces medium shrimp, shelled, deveined and cut into 1/2 inch pieces
• 8 ounces bay scallops or 8 ounces sea scallops, cut into 1/2 inch pieces
• 1/4 cup minced parsley
• 1 large yellow onion, finely chopped
• 1 1/2 cups long grain white rice
• 2 cups chicken broth
• 1 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 stalks celery, coarsely chopped
• 2 medium carrots, peeled and coarsely chopped
• 1 large tomatoes, cored, peeled and chopped
• 8 ounces asparagus spears
• 1/2 cup grated parmesan cheese

1. Heat butter and oil in 6 quart pot on medium heat.
2. Add garlic and saute for 1 minute.
3. Add shrimp, scallops, and parsley, and saute, stirring often, for 3 minutes.
4. Transfer mixture to plate with slotted spoon.
5. In the drippings, saute the onion until limp- about 5 minutes.
6. Stir in rice, broth, water, salt, and 1/8 tsp of the pepper.
7. Bring to a simmer, reduce heat to low, cover and cook 10 minutes.
8. Add celery, carrots and tomato, cover and simmer for 5 minutes.
9. Lay asparagus on top, cover and simmer 5 minutes longer or until asparagus and rice are tender.
10. Stir in seafood mixture and heat to serving temperature.
11. Stir in cheese and remaining pepper.

butter, olive oil, garlic, shrimp, bay scallops, parsley, yellow onion, long grain white rice, chicken broth, water, salt, black pepper, stalks celery, carrots, tomatoes, parmesan cheese

Taken from www.food.com/recipe/shrimp-and-scallop-risotto-103672 (may not work)