Seafood Risotto

Seafood Risotto
Photo by Randy Mayor

Ingredients

  • 1 tablespoon fresh lemon juice
  • 2 cups fat-free, less-sodium chicken broth
  • ½ cup uncooked Arborio rice
  • 4 ounces medium shrimp, peeled and deveined
  • 2 tablespoons whipping cream
  • 1 (8-ounce) bottle clam juice
  • Chopped fresh parsley (optional)
  • + 5 more ingredients
    • ¼ cup chopped shallots
    • 4 ounces bay scallops
    • ½ cup grape tomatoes, halved
    • 1/8 teaspoon saffron threads, crushed
    • 2 teaspoons butter

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. ...

View full recipe at My Recipes

Comments

Variations on Seafood Risotto

  • Seafood Risotto
    • Juice of 1/2 medium lemon, plus more as needed
    • Finely grated zest of 1 medium lemon
    • 1/4 cup coarsely chopped fresh Italian parsley leaves
    • +12 other ingredients
  • Seafood Risotto
    • 3 T grated Parmesan cheese, plus additional for serving
    • 1/4 c minced parsley
    • 1/2 c frozen peas, thawed
    • 1/2 lb scallops (quartered if large)
    • +6 other ingredients
  • Seafood Risotto
    • 1/4 cup minced fresh basil
    • 1/2 cup clam juice
    • 1 1/2 cups Arborio rice, uncooked
    • 2 cloves garlic, minced
    • Vegetable cooking spray
    • +8 other ingredients
  • Seafood Risotto
    • 1 1/2 cups arborio rice or medium-grain white rice
    • 3/4 pound uncooked shrimp, peeled, deveined
    • 2 8-ounce bottles clam juice
    • 1 cup shallots
    • +6 other ingredients


Best Wine Deals

See More Deals





Snooth Media Network