SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Seafood Risotto


Made with the readily available long-grain rice instead of Italian short-grain, this seafood risotto does not require constant stirring as does traditional risotto.

6 servings | Active Time: 20 minutes | Total Time: 45 minutes



  1. Pace 1/4 cup broth in a heavy-bottomed saucepan, add onions and cook until soft, about 3 minutes. Add the remaining 3 3/4 cups broth, rice, wine and saffron. Bring to a boil. Cover and simmer over low heat until rice is tender, 20 to 25 minutes. (The risotto should have a creamy consistency.)
  2. Stir in the seafood, peas and pimiento. Cover and cook until the seafood is opaque, 3 to 5 minutes Season with salt and pepper.


Per serving : 241 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 22 mg Cholesterol; 38 g Carbohydrates; 16 g Protein; 1 g Fiber; 251 mg Sodium; 287 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 starch, 1 1/2 very lean meat