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.

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Recipe Summary

total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • 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; protein 12.8g; carbohydrates 38.7g; dietary fiber 1.4g; sugars 1.8g; fat 0.6g; saturated fat 0.2g; cholesterol 13.6mg; vitamin a iu 444.5IU; vitamin c 10.4mg; folate 181.6mcg; calcium 22mg; iron 2.6mg; magnesium 30.1mg; potassium 356.4mg; sodium 656.6mg; thiamin 0.3mg.
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/18/2020
EASY TO MAKE! A MUCH QUICKER RISOTTO THAN THE TRADITIONAL METHOD. I USED TURMERIC AND PAPRIKA INSTEAD OF SAFFRON, LEFT OUT THE PIMENTOS, AND ADDED ABOUT 1/2 C GRATED PARM BEFORE SERVING! WILL MAKE AGAIN. Read More
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