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.

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Recipe Summary

total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • 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 Facts

223 calories; protein 12.8g 26% DV; carbohydrates 38.7g 13% DV; exchange other carbs 2.5; dietary fiber 1.4g 6% DV; sugars 1.8g; fat 0.6g 1% DV; saturated fat 0.2g 1% DV; cholesterol 13.6mg 5% DV; vitamin a iu 444.5IU 9% DV; vitamin c 10.4mg 17% DV; folate 181.6mcg 45% DV; calcium 22mg 2% DV; iron 2.6mg 14% DV; magnesium 30.1mg 11% DV; potassium 356.4mg 10% DV; sodium 656.6mg 26% DV; thiamin 0.3mg 28% DV.