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Risotto must be served immediately so you can best savor its rich creaminess. With this version, there's just enough for two healthful portions. Complete the meal with a salad, bread, and crisp white wine.
Yield: 2 servings (serving size: about 1 1/4 cups)
Ingredients:
* 2 cups fat-free, less-sodium chicken broth
* 1 (8-ounce) bottle clam juice
* 2 teaspoons butter
* 1/4 cup chopped shallots
* 1/2 cup uncooked Arborio rice
* 1/8 teaspoon saffron threads, crushed
* 1 tablespoon fresh lemon juice
* 1/2 cup grape tomatoes, halved
* 4 ounces medium shrimp, peeled and deveined
* 4 ounces bay scallops
* 2 tablespoons whipping cream (I used half-and-half because it's what we usually have in our fridge,
and it turned out great)
* Chopped fresh parsley (optional)
Preparation:
1. Bring broth and clam juice to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Melt butter in a large saucepan over medium heat. Add shallots to pan; cook 2 minutes or until tender, stirring frequently. Add rice and saffron to pan; cook 30 seconds, stirring constantly. Add lemon juice to pan; cook 15 seconds, stirring constantly. Stir in 1/2 cup hot broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 18 minutes total).
3. Stir in tomatoes; cook for 1 minute. Stir in shrimp and scallops; cook for 4 minutes or until shrimp and scallops are done, stirring occasionally. Remove from heat; stir in cream. Sprinkle with parsley, if desired.
Nutritional Information:
Calories: 400 (23% from fat)
Fat: 10.1g (sat 4.9g,mono 2.6g,poly 1.1g)
Protein: 30.2g
Carbohydrate: 49.1g
Fiber: 2.6g
Cholesterol: 118mg
Iron: 2.8mg
Sodium: 520mg
Calcium: 89mg
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