Risotto Con Fagioli & Seafood

Four years ago I bought an Ultimate Italian magazine filled with delicious recipes. Today after not using it in quite some time, I pulled it out and tackled the Risotto con Fagioli recipe, modifying it slightly by adding some seafood.

Ingredients:
1 tbsp butter
1/4 cup chopped onion
2 cups water
1 cube chicken bouillon
1/3 can white kidney beans
1 cup chopped tomatoes
1 tbsp dried parsley

Modifications from original recipe:
1 tbsp butter
1/2 package Trader Joe's seafood blend

Directions:
Chop vegetables and rinse and drain kidney beans.

In a pan melt 1/2 tbsp butter.
Add seafood blend and stir.
As seafood heats, the pan will fill with liquid.
Remove this liquid and place it in a small saucepan.
Continue cooking seafood blend.
Once no more liquid is being produced, remove liquid, add remaining 1/2 tbsp of butter and cook for a few minutes.

In the small saucepan with the seafood's liquid add the 2 cups of water and chicken bouillon.(You can also use chicken broth if you prefer).
Heat over medium heat. Once dissolved, turn off heat and set aside.

In a medium saucepan heat 1 tbsp butter over medium eat.
Add onion, cook for a few minutes until tender.
Add rice and cook for about 4 minutes or until rice starts to brown.
Gradually add 1/2 cup of water and stir.
Continue to stir until liquid is observed.
Continue adding broth 1/4 cup at a time, stirring constantly.
Rice will cook in 20-25 min and be tender but slightly firm.

Stir in beans, tomato and parsley. Heat through.
Season with black pepper to taste.