Grilled-Seafood Risotto

1. 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. 2

   Add the grilled scallops and squid and any additional broth to loosen slightly.

3. 3

   Continue cooking the risotto, stirring gently to avoid breaking up the scallops, until the seafood is just heated through.

4. 4

   Stir in the parsley.

5. 5

   Transfer the risotto to serving bowls and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.