Nutrition per serving may change if servings are adjusted.
4 cups reduced-sodium chicken broth, divided
½ cup chopped onions
1⅓ cups uncooked long-grain rice
¼ cup dry white wine
12 ounces fresh or frozen seafood, (bay scallops and/or small shrimp)
½ cup frozen peas
¼ cup chopped pimiento
Salt & freshly ground pepper to taste
Pace ¼ cup broth in a heavy-bottomed saucepan, add onions and cook until soft, about 3 minutes. Add the remaining 3¾ 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.