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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From 1001 Low Fat Recipes Ingredients:
1 1/2 cups diced onions |
2 tablespoons finely minced garlic |
3 tablespoons olive oil |
2 cups arborio rice |
1 1/2-2 quarts chicken stock |
1 3/4 lbs crabmeat or 1 3/4 lbs scallops or 1 3/4 lbs shrimp |
2 -3 cups chopped italian plum tomatoes |
6 canned artichoke hearts, quartered |
3 tablespoons lemon zest |
2 tablespoons lemon juice |
8 basil leaves, chopped |
1/4 cup chopped parsley |
salt and pepper |
Directions:
1. Sauté onion and garlic in oil. Stir in rice and cook, stirring, 2-3 minutes.
2. Heat chicken broth to just boiling. Reduce heat and keep warm.
3. Add broth to rice, 1/2 cup at a time, stirring constantly until broth is absorbed before adding the next 1/2 cup.
4. Continue until the rice is al dente and creamy in texture, 20-25 minutes.
5. Stir in remaining ingredients, except salt and pepper, cook, stirring until seafood is cooked, about 5 minutes.
6. Season to taste with salt and pepper.
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