Seafood Risotto

Ingredients:

    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)

Preparation:

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. 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).

3. 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.

David Bonom, Cooking Light

OCTOBER 2008

by:http://www.myrecipes.com/recipe/seafood-risotto-1