Lemon Seafood Risotto

4 teaspoons olive or vegetable oil
1/4 cup finely chopped shallots (about 2 large)
OR
1/4 cup green onions
2 cloves garlic, finely chopped
1 cup uncooked arborio or regular medium-grain white rice
1/2 cup dry white wine
OR
1/2 cup nonalcoholic white wine
2 (14 1/2 ounce) cans 1/3-less-salt clear chicken broth
1/2 pound bay scallops
1/2 pound raw medium shrimp, peeled and deveined
1 teaspoon grated lemon peel
2 tablespoons fresh chopped parsley

Recipe Instructions
Heat 2 teaspoons of the oil in 12-inch nonstick skillet over medium-high heat. Cook shallots and garlic in oil, stirring frequently, until shallots are crisp-tender. Reduce heat to medium. Stir in rice. Cook, stirring frequently, until rice begins to brown. Stir in wine. Cook until liquid is absorbed. Pour 1/2 cup of the broth over rice mixture. Cook uncovered, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally, until rice is tender and creamy.

Meanwhile, heat remaining 2 teaspoons oil in 10-inch skillet over medium heat. Cook scallops and shrimp in oil 4 to 5 minutes, stirring frequently, until shrimp are pink. Remove scallops and shrimp from skillet, using slotted spoon. Gently stir scallops, shrimp and lemon peel into cooked rice mixture. Sprinkle with parsley.

4 to 5 servings