Source: The Working Family's Cookbook

Seafood Risotto
Serve this risotto with a green salad or some steamed vegetables.
Serves: 4
Prep Time: 5 minutes
Cook Time: 15 minutes


5 cups canned low sodium chicken broth
1 cup dry white wine
1/2 teaspoon crushed saffron leaves, optional
3 tablespoons olive oil
1 small onion, finely chopped
1 stalk celery, finely chopped
1 small clove garlic, finely chopped
2 cups Italian Arborio rice
1 cup peeled, seeded and chopped ripe tomatoes, or canned Italian tomatoes
1/2 pound shrimp, peeled and deveined
1/2 pound small scallops, cut into 1/2-inch cubes if large
freshly ground pepper
Chopped fresh basil or rosemary, for garnish

In a large saucepan, bring 2 cups of the chicken broth, wine and optional saffron to a simmer over medium heat. Reduce the heat to low and keep the liquid at a simmer while moving on to the next step.

In a large heavy-bottomed saucepan, warm the olive oil over medium heat. Add the onion, celery and garlic and cook, stirring often, for about 3 minutes until the vegetables are softened. Add the rice and cook, stirring constantly, for about 1 minute until the rice turns opaque. Stir in the chopped tomatoes. Reduce the heat to medium-low and add 2 cups of the simmering broth, stirring constantly for 4 to 5 minutes. Add another 2 cups of the broth and cook, stirring constantly, for another 4 to 5 minutes until the liquid is almost evaporated.

Add the shrimp and scallops along with the remaining 1 cup of broth and cook, stirring constantly, for about 5 minutes until the rice is al dente and the seafood is cooked through. The rice should be slightly wet and saucy, not dry, so add very hot water toward the end of the cooking time if you need more liquid to keep the rice at the desired moistness and you have run out of broth. Season slightly with salt and pepper (the broth and seafood are salty). Transfer the mixture to a warm serving dish, sprinkle with the basil and serve immediately.