Seafood Risotto

Risotto must be served immediately so you can best savor its rich creaminess. There's just enough for two healthful "romantic" portions.;) Then complete the meal with a green salad, "just-baked" bread and white wine. Found this in Cooking Light Magazine, October 2008 edition.

• Ready In: 55 mins
• Serves: 2

Ingredients

• 2  cups  reduced-sodium fat-free chicken broth
• 1 (8 ounce) bottle  clam juice
• 2  teaspoons butter
• 1 1⁄4 cups  chopped shallots
• 1 1⁄2 cups  uncooked arborio rice
• 1⁄8 teaspoon saffron thread, crushed
• 1  tablespoon fresh lemon juice
• 1 1⁄2 cups grape tomatoes, halved
• 4  ounces medium shrimp, peeled and deveined
• 4  ounces bay scallops
• 2  tablespoons  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.
3. Add shallots to pan; cook 2 minutes or until tender, stirring frequently.
4. Add rice and saffron to pan; cook 30 seconds, stirring constantly.
5. Add lemon juice to pan; cook 15 seconds, stirring constantly.
6. Stir in 1/2 cup hot broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly.
7. 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 minutes total).
8. Stir in tomatoes; cook for 1 minute.
9. Stir in shrimp and scallops; cook for 4 minutes or until shrimp and scallops are done, stirring occasionally.
10. Remove from heat; stir in cream.
11. Sprinkle with parsley, if desired.