Seafood Risotto

Name: Seafood Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters Arborio rice, uncooked; 227 grams bay scallops; 893 grams low-sodium chicken broth; 118 milliliters clam juice; 237 milliliters dry white wine; 59 milliliters minced fresh basil; 2 cloves garlic, minced; 85 grams goat cheese, crumbled; 227 grams fresh lump crabmeat, drained; 454 grams fresh shrimp, peeled and deveined; 118 milliliters chopped sun-dried tomato (packed without oil); 2 Tbsps no-salt-added tomato paste; 355 milliliters water

You can never have too many main course recipes, so give Seafood Risotto a try. One portion of this dish contains roughly 35g of protein, 5g of fat, and a total of 426 calories. This gluten free recipe serves 6. A mixture of goat cheese, sun-dried tomato, basil, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Combine first 5 ingredients in a large saucepan; place over medium heat. Cover and bring just to a simmer; reduce heat to low, and keep warm. (Do not boil.)

Equipment you will use

Sauce Pan

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add garlic, and saute 1 minute. Stir in rice; cook, stirring constantly, 2 minutes. Reduce heat to medium-low.

Ingredients you will need

Garlic

Rice

Add 1 cup of simmering broth mixture to rice mixture, stirring constantly until most of liquid is absorbed.

Ingredients you will need

Broth

Rice

Add remaining broth, 1/2 cup at a time, cooking and stirring constantly until each 1/2 cup addition is absorbed, about 50 minutes. (Rice will be tender and will have a creamy consistency.) Stir in shrimp, scallops, and tomato after 30 minutes of cooking. Stir in crabmeat after 40 minutes of cooking.

Ingredients you will need

Crabmeat