This Creamy Shrimp and Crab Risotto is a delicious weeknight or weekend dinner options. Toasted orzo pasta cooked until soft with broth, tomatoes, shrimp, lump crab, parmesan cheese and fresh julienned basil.
Warm the chicken broth in a small pot over medium-low heat.
In a large skillet or pot (I used my dutch oven), melt the butter with the olive oil over medium heat. Add the onions, garlic and shrimp. Cook until shrimp are pink and curled -- remove and dice into pieces. Set the diced shrimp aside.
Add the tomatoes, orzo, red pepper flakes and black pepper. Stir and cook the orzo for 2 minutes. Add the white wine and cook until evaporated, about 1 minute.
Add the chicken broth to the orzo, 2/3 cup at a time, stirring until the liquid is absorbed. Repeat with remaining broth, waiting until the last batch is absorbed before adding the next.
Remove from heat and stir in the diced shrimp, crab meat, parmesan and basil.