Nutrition per serving may change if servings are adjusted.
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
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
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.