Meals Matter

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Contributed By: sjpm1031
Cooking LIght October 2008

Ingredients

2 cups Fat-free, less-sodium chicken broth

1 (8-ounce) bottle Clam juice

2 teaspoons Butter

1/4 cup Chopped shallots

1/2 cup Uncooked Arborio rice

1/8 teaspoon Saffron threads, crushed

1 tablespoon Fresh lemon juice

1/2 cup Grape tomatoes, halved

4 ounces Medium shrimp, peeled and deveined

4 ounces Bay scallops

2 tablespoons Whipping cream

Chopped fresh parsley (optional)

Preparation

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. Add shallots to pan; cook 2 minutes or until tender, stirring frequently. Add rice and saffron to pan; cook 30 seconds, stirring constantly. Add lemon juice to pan; cook 15 seconds, stirring constantly. Stir in 1/2 cup hot broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. 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).

3. Stir in tomatoes; cook for 1 minute. Stir in shrimp and scallops; cook for 4 minutes or until shrimp and scallops are done, stirring occasionally. Remove from heat; stir in cream. Sprinkle with parsley, if desired.

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