Seafood Risotto

1 Ratings
  • 5 0
  • 4 1
  • 3 0
  • 2 0
  • 1 0

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 test

total:
45 mins
Servings:
6

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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

Per Serving:
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.
Exchanges:

2 starch, 1 1/2 lean meat
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