Low Fat Seafood Risotto Recipe

Ingredients

2 teaspoons vegetable oil

1/2 cup chopped onion (about 1 medium)

1/3 cup diced red bell pepper

1 clove garlic, finely chopped

3/4 cup uncooked Arborio or short

grain rice

1/4 cup dry white wine

1 can minced clams (6-1/2 ounces)

drained and liquid reserved

1 can chicken broth (14-1/2 ounces)

1/2 cup water

1 package frozen cooked (6 ounces)

shrimp, thawed

1 tablespoon chopped fresh parsley

2 tablespoons grated Parmesan cheese

Method

Heat oil in 10-inch nonstick skillet over medium-high heat.

Saute onion, bell pepper and garlic in oil; reduce heat to medium.

Stir in rice and wine.

Cook and stir 30 seconds or until wine is absorbed.

Mix reserved clam liquid, the broth and water.

Add 1/2 cup broth mixture to rice, stirring occasionally, until broth mixture is absorbed.

Repeat with remaining broth mixture, adding clams, shrimp and parsley with last addition.

Sprinkle with cheese.

4 SERVINGS (ABOUT 3/4 CUP EACH).

Cooks Comments and Tips