Creamy heirloom and sun-dried tomato risotto topped with perfectly seared octopus, scallops, and a medley of squash and zucchini.

In a saucepan, heat the vegetable broth until simmering. Keep warm over low heat.

Prepare the Broth

In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened. Stir in Arborio rice and cook for 1-2 minutes until slightly toasted. Pour in white wine and cook until absorbed.

Cook the Risotto

Gradually add warm vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more. After about 10 minutes, add the heirloom and sun dried tomatoes.

Add Broth and Tomatoes

Continue cooking until the rice is creamy and al dente, about 18-20 minutes total. Stir in grated Parmesan cheese and season with salt and black pepper to taste.

Finish the Risotto

In a separate pan, sear the octopus pieces on high heat for about 2-3 minutes on each side until browned. Remove and set aside. In the same pan, sear the scallops for 2-3 minutes on each side until golden and cooked through.

Cook the Seafood

In the same skillet, add zucchini and yellow squash, sautéing for about 5 minutes until tender.

Sauté the Vegetables

Spoon the risotto onto plates, top with seared octopus and scallops, and garnish with sautéed zucchini, yellow squash, and fresh basil.

Assemble the Plate

Arborio rice

Vegetable broth

Heirloom tomatoes, diced

Sun dried tomatoes, chopped

Onion, finely chopped

Garlic, minced

Olive oil

White wine

Parmesan cheese, grated

Scallops

Octopus, cleaned and cut into pieces

Zucchini, sliced

Yellow squash, sliced

Fresh basil, chopped

Salt

Black pepper

Heirloom and Sun Dried Tomato Risotto/ With Seared Octopus/ Scallops/ Squash/ Zucchini

Make Heirloom And Sun Dried Tomato Risotto/ With Seared Octopus/ Scallops/ Squash/ Zucchini Recipe in just 45m. Creamy heirloom and sun-dried tomato risotto topped with perfectly seared octopus, scallops, and a medley of squash and zucchini.

Heirloom And Sun Dried Tomato Risotto/ With Seared Octopus/ Scallops/ Squash/ Zucchini Recipe

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