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Shrimp Risotto

From Polly’s kitchen

ingredients

  • 2 cups fat-free, less-sodium chicken broth
  • 8-ounce bottle clam juice
  • 2 tsp butter
  • ¼ cup chopped shallots
  • ½ cup uncooked Arborio rice
  • ⅛ tsp saffron threads, crushed
  • 1 tbsp fresh lemon juice
  • ½ cup grape tomatoes, halved
  • 4 ounces medium shrimp, peeled and deveined
  • 4 ounces scallops
  • 2 tbsp whipping cream
  • Chopped fresh parsley (optional)

directions

  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; cook 2 minutes or until tender, stirring frequently. Add rice and saffron to pan; cook 30 seconds, stirring constantly. Add lemon juice; cook 15 seconds, stirring constantly. Stir in ½ cup hot broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly.
  3. Add remaining broth mixture, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 18 minutes total).
  4. Stir in tomatoes; cook for 1 minute. Stir in shrimp and scallops; cook for 4 minutes or until done, stirring occasionally. Remove from heat and stir in cream. Sprinkle with parsley, if desired.