Seafood Risotto

recipe

Yield:

6 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 429
Caloriesfromfat 18 %
Fat 8.6 g
Satfat 4.2 g
Monofat 2 g
Polyfat 1.2 g
Protein 36.1 g
Carbohydrate 50.1 g
Fiber 0.0 g
Cholesterol 151 mg
Iron 0.0 mg
Sodium 547 mg
Calcium 0.0 mg

Ingredients

1 1/2 cups water
1 cup dry white wine
1/2 cup clam juice
2 tablespoons no-salt-added tomato paste
3 (10 1/2-ounce) cans low-sodium chicken broth
Vegetable cooking spray
2 cloves garlic, minced
1 1/2 cups Arborio rice, uncooked
1 pound medium-size fresh shrimp, peeled and deveined
1/2 pound bay scallops
1/2 cup chopped sun-dried tomato (packed without oil)
8 ounces fresh lump crabmeat, drained
3 ounces goat cheese, crumbled
1/4 cup minced fresh basil

Preparation

Combine first 5 ingredients in a large saucepan; place over medium heat. Cover and bring just to a simmer; reduce heat to low, and keep warm. (Do not boil.)

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add garlic, and saute 1 minute. Stir in rice; cook, stirring constantly, 2 minutes. Reduce heat to medium-low.

Add 1 cup of simmering broth mixture to rice mixture, stirring constantly until most of liquid is absorbed. Add remaining broth, 1/2 cup at a time, cooking and stirring constantly until each 1/2 cup addition is absorbed, about 50 minutes. (Rice will be tender and will have a creamy consistency.) Stir in shrimp, scallops, and tomato after 30 minutes of cooking. Stir in crabmeat after 40 minutes of cooking.

Remove from heat; stir in goat cheese and basil. Serve immediately.