Creamy Seafood Risotto Recipe with Shrimp and Scallops

Ingredients

• 1 cup Arborio rice (200 g)
• 4 cups chicken or seafood broth (960 mL)
• 1/2 cup dry white wine (120 mL)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil (30 mL)
• 1 tablespoon unsalted butter (14 g)
• 1/2 cup grated Parmesan cheese (50 g)
• Salt and pepper, to taste
• 8 oz shrimp, peeled and deveined (225 g)
• 8 oz sea scallops, cleaned (225 g)
• 1 tablespoon chopped fresh parsley, for garnish (optional)
• Juice of 1 lemon (optional)