Ingredients
- 4 cups reduced-sodium chicken broth, divided
- 1/2 cup chopped onions
- 1 1/3 cups uncooked long-grain rice
- 1/4 cup dry white wine
- Pinch saffron
- 12 ounces fresh or frozen seafood, (bay scallops and/or small shrimp)
- 1/2 cup frozen peas
- 1/4 cup chopped pimiento
- Salt & freshly ground pepper to taste
Cooking Directions
Step 1
Pace 1/4 cup broth in a heavy-bottomed saucepan, add onions and cook until soft, about 3 minutes. Add the remaining 3 3/4 cups broth, rice, wine and saffron. Bring to a boil. Cover and simmer over low heat until rice is tender, 20 to 25 minutes. (The risotto should have a creamy consistency.)
Step 2
Stir in the seafood, peas and pimiento. Cover and cook until the seafood is opaque, 3 to 5 minutes Season with salt and pepper.
Nutrition Info
- Serving: Per serving
- Calories: 241
- Carbohydrates: 38g
- Fat: 1g
- Protein: 16g
- Dietary Fiber: 1g
- Saturated Fat: 0g
- Monounsaturated Fat: 0g
- Cholesterol: 22mg
- Potassium: 287mg
- Sodium: 251mg
- Exchanges: 2 starch, 1 1/2 very lean meat
- Carbohydrate Servings: 2 1/2