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.
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.
2 starch, 1 1/2 lean meat
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.