Seafood Risotto

Seafood Risotto

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From the EatingWell Kitchen

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 4 cups reduced-sodium chicken broth, divided
  • ½ cup chopped onions
  • 1⅓ cups uncooked long-grain rice
  • ¼ cup dry white wine
  • Pinch saffron
  • 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

Preparation

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  1. 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.)
  2. 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 information

  • Per serving: 223 calories; 1.0 g fat(0.0 g sat); 1.0 g fiber; 39.0 g carbohydrates; 13.0 g protein; 182.0 mcg folate; 14 mg cholesterol; 2.0 g sugars; 445.0 IU vitamin A; 10.0 mg vitamin C; 22.0 mg calcium; 3.0 mg iron; 657 mg sodium; 356.0 mg potassium
  • Nutrition Bonus: Folate (46% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1½ lean meat

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