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.

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • 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.)

    Advertisement
  • 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; 0.6 g total fat; 0.2 g saturated fat; 14 mg cholesterol; 657 mg sodium. 356 mg potassium; 38.7 g carbohydrates; 1.4 g fiber; 2 g sugar; 12.8 g protein; 445 IU vitamin a iu; 10 mg vitamin c; 182 mcg folate; 22 mg calcium; 3 mg iron; 30 mg magnesium;