Clam and Shrimp Risotto

A creamy blend of clams, shrimp, tomatoes, fennel, and white wine make up this low-fat main-dish risotto.

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Clam and Shrimp Risotto
Makes: 4  servings Prep 45 mins Cook 20 mins

Ingredients

  • 1 1/2 dozen medium cherrystone clams, scrubbed
  • 1 cup  chicken broth
  • 1 14 1/2ounce can diced tomatoes in juice
  • 1 bulb (1 lb.) fennel, or 2 cups chopped celery and 1/8 teaspoon anise seed, crushed
  • 1 large (12 oz.) onion, chopped
  • 1 teaspoon  butter or margarine
  • 1/4 teaspoon  red pepper flakes
  • 3/4 pound  medium shrimp, shelled and deveined
  • 1 tablespoon  chopped garlic
  • 1 cup  white wine
  • 1 cup  arborio or long-grain rice
  • 1/4 teaspoon  thyme
  • 2 tablespoons  chopped fresh flat-leaf parsley

Directions

1. Arrange clams in a large Dutch oven. Cover and cook over medium-high heat 8 to 13 minutes, until clams open. (Clams will release broth while cooking.) Transfer clams with slotted spoon to a large bowl; set aside. Discard any unopened clams. Strain broth from clams into a 1-quart glass measure; add chicken broth and enough water to equal 4 cups. Transfer to a medium saucepan; set aside.

2. When cool enough to handle, remove clams from shells. Chop clams and return to large bowl; discard shells.

3. Bring tomatoes and juice, fennel and onion to boil in a Dutch oven. Cover and cook over medium heat 7 to 9 minutes, until vegetables are tender; transfer to bowl with clams. Increase heat to medium-high; add butter and red pepper flakes; cook 1 minute. Add shrimp in a single layer; cook, turning once, 2 minutes, just until opaque. Add garlic; cook 1 minute more. Transfer to bowl with vegetables. Add wine, rice and thyme to pot; cook just until liquid is absorbed. Stir in 1 cup of the broth mixture; cook, stirring, until liquid is just absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed each time. Cook 20 to 25 minutes more, until rice is tender. Stir in shrimp, clams and vegetables and parsley; heat through. Serve immediately. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)275,
  • Fat, total(g)3,
  • chol.(mg)87,
  • sat. fat(g)1,
  • carb.(g)39,
  • pro.(g)20,
  • sodium(mg)540,
  • Percent Daily Values are based on a 2,000 calorie diet
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