Seafood Risotto

Risotto must be served immediately so you can best savor its rich creaminess. With this version, there's just enough for two healthful portions. Complete the meal with a salad, bread, and crisp white wine.

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

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.

Nutritional Information

Calories:

400 (23% from fat)

Fat:

10.1g (sat 4.9g,mono 2.6g,poly 1.1g)

Protein:

30.2g

Carbohydrate:

49.1g

Fiber:

2.6g

Cholesterol:

118mg

Iron:

2.8mg

Sodium:

520mg

Calcium:

89mg