Seafood Risotto

Seafood Risotto

Made with the readily available long-grain rice instead of Italian short-grain, this seafood risotto does not require constant stirring as does traditional risotto.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy Low Calorie Low Cholesterol Low Sat Fat Low Sodium

Serves Prep Time Total Time
6 20 min 45 min



  • 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 Instruction

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.


  • 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

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