SEAFOOD RISOTTO
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.
Provided by Manami
Categories One Dish Meal
Time 55m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Bring broth and clam juice to a simmer in a medium saucepan (do not boil); keep warm over low heat.
- 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).
- 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.
Nutrition Facts : Calories 885.1, Fat 12.2, SaturatedFat 6.4, Cholesterol 136.3, Sodium 643.5, Carbohydrate 156.1, Fiber 5.9, Sugar 4, Protein 35.5
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