Risotto With Shrimp and Scallops (Ww) |
|
 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This sounds truly elegant. From Weight Watchers Slim Ways Italian. Ingredients:
3 1/2 cups low sodium chicken broth |
1 tablespoon olive oil |
1 teaspoon olive oil |
1 medium onion, chopped |
7 ounces arborio rice or 7 ounces other short-grain rice |
1 cup dry white wine |
10 ounces medium shrimp, peeled and deveined |
10 ounces bay scallops, rinsed and drained |
1 tablespoon parmesan cheese, freshly grated |
1 teaspoon parmesan cheese, freshly grated |
1 tablespoon fresh thyme (or 1 teaspoon dried leaves, crumbled) |
fresh ground black pepper, to taste |
Directions:
1. In a medium saucepan, bring the broth to a boil; reduce the heat and keep at a simmer.
2. Place another medium saucepan over medium heat 30 seconds; heat the oil 30 seconds more.
3. Add the onion; cook, stirring frequently, 2 minutes, until softened.
4. Stir in the rice; cook, stirring constantly, 1 minute.
5. Add the wine and 1/2 cup of the broth; cook, stirring constantly, until all the liquid is absorbed.
6. Continue adding the broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding more broth, until all but 1 cup of the broth has been used.
7. Add the remaining cup of broth, the shrimp and scallops; cook, stirring constantly, 6-8 minutes, until all the liquid is absorbed, the shrimp are pink, the scallops are just opaque and the mixture is creamy.
8. Remove from the heat; stir in the cheese, thyme and pepper.
9. Divide evenly among 4 plates and serve at once.
10. SERVING (1 CUP) PROVIDES: 1 Fat, 1/4 Vegetable, 2 Proteins, 1 3/4 Breads, 80 Optional Calories.
11. PER SERVING: 420 Calories, 9 g Total Fat, 2 g Saturated Fat, 112 mg Cholesterol, 341 mg Sodium, 45 g Total Carbohydrate, 1 g Dietary Fiber, 31 g Protein, 107 mg Calcium, 9 points.
|
|