Seafood Risotto
http://www.eatingwell.com/recipes/seafood_risotto.html
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
Ingredients
- 4 cups reduced-sodium chicken broth, divided
- 1/2 cup chopped onions
- 1 1/3 cups uncooked long-grain rice
- 1/4 cup dry white wine
- Pinch saffron
- 12 ounces fresh or frozen seafood, (bay scallops and/or small shrimp)
- 1/2 cup frozen peas
- 1/4 cup chopped pimiento
- Salt & freshly ground pepper to taste
Preparation
- 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.)
- Stir in the seafood, peas and pimiento. Cover and cook until the seafood is opaque, 3 to 5 minutes Season with salt and pepper.
Nutrition
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