Risotto must be served immediately so you can best savor its rich creaminess. With this version containing seafood, there's just enough for two healthful portions. Complete the meal with a salad, bread, and crisp white wine.
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
Chopped fresh parsley (optional)
How to Make It
Bring broth and clam juice to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
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).
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.
Delicious! Added a clove of minced garlic with the shallots. Did not have cream or saffron so I just omitted both. The store did not have bay scallops so I seared the much larger sea scallops separately and added them to the final dish at the end. Served with garlic roasted asparagus and crusty bread. My husband and I loved this dish. I will definitely make this again.
Although I had to make some alterations to the recipe due to the fact that I didn't have on hand certain ingredients, I think this is a really good recipe. Loved the addition of lemon juice... gives it a great bite. Easy to make and delicious till the end. Enjoy!
This turned out to be excellent. It's definately a dish worth serving for a special occasion. I did not have safron, and the dish turned out to be fine with out it. I also used half and half instead of heavy cream. I did not use tomatoes or parsley. I think it's true what a previous cook mentioned in that the cooking time for the rice is more than 18 minutes, but it's well worth it. Try serving this with fresh french bread, a salad, and grilled asparagus by candlelight to impress your sweetheart!
Very delicious! I doubled the recipe which meant the risotto took longer but it was well worth it. I agree with other reviewers - it takes a good bit longer than 18 minutes to cook the risotto. I added some diced yellow squash and asparagus. Didn't use the tomatoes as no one in my family likes them except me. Also did not use the cream as we didn't have any. I will definitely make this one again!!
I love this recipe for risotto. It is so easy to make and although it takes some time (more than the 18 minutes the recipe called for), it is so worth it! I didn't have heavy cream, so I substituted half and half and it seemed to be fine. My husband loves it, too, so this is my go to recipe for seafood risotto.
We used large sea scallops so I seared them for a minute on each side first before adding them in, and I forgot to use the cream, but we didn't miss it - it was amazing. It took a bit more time and more liquid (water and white wine) to get the rice cooked through, but it was worth every minute.
Excellent! I used regular clam juice and didn't find it too salty at all. Forgot to add the cream the first time and added some shredded parmesan cheese on top at the end. Looking forward to making this again soon!
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