GRILLED-SEAFOOD RISOTTO
½ recipe Basic Risotto ½ cup (or more) chicken broth 1 to 2 cups grilled scallops and squid, from Grilled Seafood Salad 2 tablespoons chopped fresh flat-leaf parsley
Instructions:
I serve most risottos as a side dish, but this is an entréestyle risotto. With a fresh green salad and a glass of crisp Pinot Grigio, this is one of my favorite light suppers-and it’s based on leftovers!
- In a Heavy, medium-size saucepan, stir the risotto and ½ cup of broth over a medium flame until the mixture is heated through.
- Add the grilled scallops and squid and any additional broth to loosen slightly. Continue cooking the risotto, stirring gently to avoid breaking up the scallops, until the seafood is just heated through. Stir in the parsley. Transfer the risotto to serving bowls and serve immediately.