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Low Fat Seafood Risotto Recipe
Ingredients
2 teaspoons vegetable oil
1/2 cup chopped onion (about 1 medium)
1/3 cup diced red bell pepper
1 clove garlic, finely chopped
3/4 cup uncooked Arborio or short
grain rice
1/4 cup dry white wine
1 can minced clams (6-1/2 ounces)
drained and liquid reserved
1 can chicken broth (14-1/2 ounces)
1/2 cup water
1 package frozen cooked (6 ounces)
shrimp, thawed
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese
Method
Heat oil in 10-inch nonstick skillet over medium-high heat.
Saute onion, bell pepper and garlic in oil; reduce heat to medium.
Stir in rice and wine.
Cook and stir 30 seconds or until wine is absorbed.
Mix reserved clam liquid, the broth and water.
Add 1/2 cup broth mixture to rice, stirring occasionally, until broth mixture is absorbed.
Repeat with remaining broth mixture, adding clams, shrimp and parsley with last addition.
Sprinkle with cheese.
SERVINGS (ABOUT 3/4 CUP EACH).
