Seafood Risotto

Seafood Risotto
Servings: 2

Ingredients

  • 1/3 cup onion, chopped
  • 1/2 clove garlic, minced
  • 1 1/2 teaspoons olive oil
  • 1/2 cup Arborio rice
  • 1/4 cup dry white wine
  • 1 1/2 cups hot chicken broth
  • 4 ounces frozen cooked shrimp
  • 4 ounces canned minced clams
  • 1/2 cup frozen peas
  • 2 tablespoons Parmesan cheese

Make It

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

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

3. 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.

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

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