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Ingredients

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Directions

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  • In a nonstick skillet, sauté onion and garlic in olive oil over medium-high heat for 5 minutes or until softened.

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  • Reduce heat to medium. Stir in rice and wine; cook 30 seconds.

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  • Add 1/2 cup chicken broth, stirring until absorbed. Add remaining broth 1/3 cup at a time, stirring, until each addition is absorbed. This should take about 20 to 25 minutes.

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  • Add shrimp, clams and peas with last 1/3 cup of broth, and continue to cook, stirring occasionally, until rice is tender.

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  • To serve, sprinkle each portion with Parmesan cheese. Makes 2 servings.

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