Saturday, November 01, 2008

Seafood Risotto

We wanted some seafood tonight so I pulled out this recipe for a seafood risotto. The wonderful thing about it, besides it being delicious, is that it is specifically for two people. It's so hard to find recipes that are only for two people. I always enjoy it when I find recipes that I don't have to cut in half. Because it is a small dish, it only has two kinds of seafood in it: shrimp and scallops. Nothing fancy like squid or clams or anything. Just shrimp and scallops. I couldn't find bay scallops so I got a few larger scallops and just cut them up before I tossed them in the pot.

To go with our risotto (which we would definitely make again!), we had roasted broccoli and lemon-parsley bruschetta. I love the lemon bruschetta recipe, but I've only made it once since Gibby even moved in - November of 2006 - and he hated it! So I tried it again and this time he liked it much better.


Seafood Risotto
Cooking Light, 10/08

Risotto must be served immediately so you can best savor its rich creaminess. With this version, there's just enough for two healthful portions. Complete the meal with a salad, bread, and crisp white wine.

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)

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.

Yield: 2 servings

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