Rating: 5 stars
27 Ratings
  • 5 star values: 22
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

David Bonom
Recipe by Cooking Light October 2008

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
2 servings (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring broth and clam juice to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

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  • 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.

Nutrition Facts

400 calories; calories from fat 23%; fat 10.1g; saturated fat 4.9g; mono fat 2.6g; poly fat 1.1g; protein 30.2g; carbohydrates 49.1g; fiber 2.6g; cholesterol 118mg; iron 2.8mg; sodium 520mg; calcium 89mg.
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