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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 2 |
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Risotto must be served immediately so you can best savor its rich creaminess. There's just enough for two healthful romantic portions.;) Then complete the meal with a green salad, just-baked bread and white wine. Found this in Cooking Light Magazine, October 2008 edition. Ingredients:
2 cups reduced-sodium fat-free chicken broth |
1 (8 ounce) bottle clam juice |
2 teaspoons butter |
1 1/4 cups chopped shallots |
1 1/2 cups uncooked arborio rice |
1/8 teaspoon saffron thread, crushed |
1 tablespoon fresh lemon juice |
1 1/2 cups grape tomatoes, halved |
4 ounces medium shrimp, peeled and deveined |
4 ounces bay scallops |
2 tablespoons whipping cream |
chopped fresh parsley (optional) |
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.
3. Add shallots to pan; cook 2 minutes or until tender, stirring frequently.
4. Add rice and saffron to pan; cook 30 seconds, stirring constantly.
5. Add lemon juice to pan; cook 15 seconds, stirring constantly.
6. Stir in 1/2 cup hot broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly.
7. 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).
8. Stir in tomatoes; cook for 1 minute.
9. Stir in shrimp and scallops; cook for 4 minutes or until shrimp and scallops are done, stirring occasionally.
10. Remove from heat; stir in cream.
11. Sprinkle with parsley, if desired.
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