A combination of Parmesan and mascarpone cheeses makes this sophisticated seafood risotto really smooth and creamy. This is a wonderful dish to serve when you're looking to impress your guests.
Ingredients
- 2 tablespoons olive oil
- 1 medium orange bell pepper, diced (about 1 cup)
- 1/2 cup chopped onion or shallots
- 2 cups uncooked arborio rice
- 1/2 cup dry white wine
- 6 cups Swanson® Chicken Broth or Chicken Stock
- 1/2 pound coarsely chopped cooked shrimp
- 1/2 pound coarsely chopped cooked lobster meat
- 1/2 cup grated Parmesan cheese
- 2 tablespoons mascarpone cheese
- 3 tablespoons chopped fresh chives
Instructions
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Step 1
Heat the oil in a 4-quart saucepan over medium heat. Add the pepper and onion and cook for 3 minutes or until the vegetables are tender, stirring occasionally.
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Step 2
Add the rice to the saucepan and cook and stir for 2 minutes. Add the wine and cook and stir until the wine is absorbed. Add 2 cups broth and cook and stir until the broth is absorbed. Add the remaining broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more.
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Step 3
Stir in the shrimp, lobster, cheeses and chives. Remove the saucepan from the heat. Cover the saucepan and let stand for 5 minutes. Serve with additional Parmesan cheese.
