tried this dish from the Feb. magazine and loved it. used the seafood stock, but didn't have the preserved lemon. very tasty anyway, and one serving was right at 400 calories. will make this again.
Shrimp & Pea Risotto
From EatingWell: January/February 2011
This Spanish-inspired main-dish risotto is studded with plenty of shrimp and peas. If you happen to have fresh shelled peas on hand, feel free to use them in place of the frozen peas.
7 Reviews for Shrimp & Pea Risotto
Tried this one tonight. I over-salted it a bit but it was still very good. I chose to use chicken stock is lieu of seafood or clam as I did not want it to be too "fishy". This would also be good with lobster.