Seafood Risotto

Seafood Risotto
Photo by Randy Mayor

Ingredients

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

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
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    • 6 tablespoons olive oil
    • 2 tablespoons fresh Italian parsley
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