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
  • 1/2 cup chopped onions
  • 1 1/3 cups uncooked long-grain rice
  • 1/4 cup dry white wine
  • Pinch saffron
  • 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

Preparation

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  1. 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.)
  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 g fat(0 g sat); 1 g fiber; 39 g carbohydrates; 13 g protein; 182 mcg folate; 14 mg cholesterol; 2 g sugars; 445 IU vitamin A; 10 mg vitamin C; 22 mg calcium; 3 mg iron; 657 mg sodium; 356 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 starch, 1 1/2 lean meat

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