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Seafood Risotto
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Risotto must be served immediately so you can best savor its rich creaminess. With this version containing seafood, there's just enough for two healthful portions. Complete the meal with a salad, bread, and crisp white wine. Yield: 2 servings (serving size: about 1 1/2 cups) Nutritional Information Amount per serving Calories: 400 Calories from fat: 23% | |
Fat, 10.1g | |
Saturated fat: 4.9g Monounsaturated fat: 2.6g Polyunsaturated fat: 1.1g Protein: 30.2g Carbohydrate: 49.1g Fiber: 2.6g Cholesterol: 118mg Iron: 2.8mg Sodium: 520mg Calcium: 89mg 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) |
Preparation
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.
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