Seared Scallop and Shrimp Risotto

Ingredients

• 1 cup Arborio rice
• 4 cups low-sodium chicken broth
• 1/2 cup dry white wine
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup dry scallops
• 12 large shrimp, peeled and deveined
• 1 pint cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp butter
• 1/4 cup grated Parmesan cheese
• 1 tsp fresh dill, chopped
• 1 tsp fresh chives, chopped
• Salt and black pepper to taste

Instructions

1. In a medium saucepan, heat the chicken broth over low heat and keep it at a gentle simmer.
2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the scallops with salt and pepper, then sear them for 2-3 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, add the remaining olive oil and sauté the onion until translucent, about 3 minutes. Add the garlic and cook for 30 seconds.
4. Add the Arborio rice to the skillet and stir to coat with oil, cooking for 1-2 minutes until the edges become translucent.
5. Pour in the white wine and stir until it is mostly absorbed.
6. Begin adding the warm broth, one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This process takes about 18-20 minutes.
7. While the risotto is cooking, heat a separate skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
8. In a small pan, heat 1 tablespoon of butter and add the cherry tomatoes. Cook until they begin to burst and soften, about 5 minutes. Season with salt and pepper.
9. Once the rice is creamy and tender, stir in the Parmesan cheese, dill, and chives. Season with salt and pepper to taste.
10. To serve, spoon the risotto into bowls. Top with the seared scallops, shrimp, and roasted cherry tomatoes. Garnish with additional fresh herbs if desired.