Seafood Risotto
Photography: Photo: Randy Mayor; Styling: Cindy Barr; 
Risotto must be served immediately so you can best savor its rich creaminess. With this version, there's just enough for two healthful portions. Complete the meal with a salad, bread, and crisp white wine.
| Servings:2 servings (serving size: about 1 1/4 cups) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 2 cups fat-free, less-sodium chicken broth
- 1 (8-ounce) bottle clam juice
- 2 teaspoons butter
- 1/4 cup chopped shallots
- 1/2 cup uncooked Arborio rice
- 1/8 teaspoon saffron threads, crushed
- 1 tablespoon fresh lemon juice
- 1/2 cup grape tomatoes, halved
- 4 ounces medium shrimp, peeled and deveined
- 4 ounces bay scallops
- 2 tablespoons whipping cream
- Chopped fresh parsley (optional)
- carbohydrate:49.1 g
- mono fat:2.6 g
- calories:400
- sodium:520 mg
- fiber:2.6 g
- iron:2.8 mg
- saturated fat:4.9 g
- protein:30.2 g
- poly fat:1.1 g
- fat:10.1 g
- cholesterol:118 mg
- calcium:89 mg
- calories from fat:23 %
directions
1. Bring broth and clam juice to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Melt butter in a large saucepan over medium heat. Add shallots to pan; cook 2 minutes or until tender, stirring frequently. Add rice and saffron to pan; cook 30 seconds, stirring constantly. Add lemon juice to pan; cook 15 seconds, stirring constantly. Stir in 1/2 cup hot broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 18 minutes total).
3. Stir in tomatoes; cook for 1 minute. Stir in shrimp and scallops; cook for 4 minutes or until shrimp and scallops are done, stirring occasionally. Remove from heat; stir in cream. Sprinkle with parsley, if desired.
