With Valentines Day only a week away, are you looking for a recipe to make your special someone a homemade dinner for two? This seafood risotto is easy to make yet decadent enough for a romantic meal at home. Serve with a fresh salad, bread, and a crisp white wine for a perfect meal.
2 cups low-sodium chicken broth
1 (8-oz) bottle clam juice
2 tsp butter
1/4 cup chopped shallots
1/2 cup uncooked Arborio rice (short grain rice)
1/8 tsp saffron threads, crushed
1 Tbsp fresh lemon juice
1/2 cup grape tomatoes, halved
4 oz medium shrimp, peeled & deveined
4 oz bay scallops
2 Tbsp whipping cream
chopped fresh parsley (garnish)
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 18-25 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. Serve immediately.
Yield: 2 servings (400 calories, 10.1 g total fat, 4.9 g saturated fat, 30.2 g protein, 2.6 g fiber, 118 mg cholesterol)
Cooking Light, October 2008