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Seafood Risotto

Yield 6 servings.

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

Nutrition 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

How to Make It

  1. 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.)

  2. 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.

  3. 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.

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

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