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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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. 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) |
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.
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