|Servings Per Recipe: 4|
|Amount Per Serving|
|% Daily Value**|
Total Fat 15g
Total Carbohydrate 66g
|Vitamin A 20%||Vitamin C 29%|
|Potassium 17%||Vitamin E 8%|
** Percentage Daily Values are based on a
2000 calorie diet.|
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Date Added: May 29, 2010
1. Set clam juice and broth in a saucepan and have it at a bare simmer before
2. Heat olive oil in a wide saucepan and cook the onions for 5
minutes or until lightly golden.
3. Add the rice and stir, continuously for a
couple of minutes to lightly toast it.
4. Add the wine and cook gently until
almost entirely evaporated.
Add 1/2 cup of the boiling water and stock and simmer the rice, stirring
constantly, until all the liquid is absorbed.
6. Add 1/2 cup more of simmering
liquid and stir the rice until it has again absorbed the liquid.
in this fashion, adding a cup of liquid after 1 1/2 cups are in.
8. When rice
is half way done (after about 15 minutes) cook the seafood.
In another skillet heat the remaining 2 tablespoons olive oil and saute the
shrimp and scallops for a minute or until almost entirely cooked.
the seafood to the rice and continue to finish cooking the rice until
entirely tender (should take about 30 to 35 minutes in all).
11. When done, the
rice is just tender, has absorbed the liquid (you may not need it all).
the butter, season to taste with salt and pepper and dish out.
immediately or the rice will continue to cook and turn to mush.
with tomatoes and parsley.
Comments on Seafood Risotto Recipe:
This recipe is high in Vitamin A with 20% of your daily recommended intake per serving. This recipe is high in Vitamin C with 29% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Shellfish, Butter, Gluten, Tomato, Rice, Sulfites, Shrimp, Scallops, Onion, Olive Oil allergies.