Risotto With Shrimp and Scallops (Ww)
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 828.06 ml low sodium chicken broth
- 14.79 ml olive oil
- 4.92 ml olive oil
- 1 medium onion, chopped
- 198.44 g arborio rice or 198.44 g other short-grain rice
- 236.59 ml dry white wine
- 283.49 g medium shrimp, peeled and deveined
- 283.49 g bay scallops, rinsed and drained
- 14.79 ml parmesan cheese, freshly grated
- 4.92 ml parmesan cheese, freshly grated
- 14.79 ml fresh thyme (or 1 teaspoon dried leaves, crumbled)
- fresh ground black pepper, to taste
directions
- In a medium saucepan, bring the broth to a boil; reduce the heat and keep at a simmer.
- Place another medium saucepan over medium heat 30 seconds; heat the oil 30 seconds more.
- Add the onion; cook, stirring frequently, 2 minutes, until softened.
- Stir in the rice; cook, stirring constantly, 1 minute.
- Add the wine and 1/2 cup of the broth; cook, stirring constantly, until all the liquid is absorbed.
- Continue adding the broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding more broth, until all but 1 cup of the broth has been used.
- Add the remaining cup of broth, the shrimp and scallops; cook, stirring constantly, 6-8 minutes, until all the liquid is absorbed, the shrimp are pink, the scallops are just opaque and the mixture is creamy.
- Remove from the heat; stir in the cheese, thyme and pepper.
- Divide evenly among 4 plates and serve at once.
- SERVING (1 CUP) PROVIDES: 1 Fat, 1/4 Vegetable, 2 Proteins, 1 3/4 Breads, 80 Optional Calories.
- PER SERVING: 420 Calories, 9 g Total Fat, 2 g Saturated Fat, 112 mg Cholesterol, 341 mg Sodium, 45 g Total Carbohydrate, 1 g Dietary Fiber, 31 g Protein, 107 mg Calcium, 9 points.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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