Risotto With Shrimp And Scallops (Ww) Recipe

Name: Risotto With Shrimp And Scallops (Ww)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups low sodium chicken broth; 1 tablespoon olive oil; 1 teaspoon olive oil; 1 medium onion, chopped; 7 ounces arborio rice or 7 ounces other short-grain rice; 1 cup dry white wine; 10 ounces medium shrimp, peeled and deveined; 10 ounces bay scallops, rinsed and drained; 1 tablespoon parmesan cheese, freshly grated; 1 teaspoon parmesan cheese, freshly grated; 1 tablespoon fresh thyme (or 1 teaspoon dried leaves, crumbled); fresh ground black pepper, to taste

Servings: persons

3 1/2 cups low sodium chicken broth
1 tablespoon olive oil
1 teaspoon olive oil
1 medium onion, chopped
7 ounces arborio rice or 7 ounces other short-grain rice
1 cup dry white wine
10 ounces medium shrimp, peeled and deveined
10 ounces bay scallops, rinsed and drained
1 tablespoon parmesan cheese, freshly grated
1 teaspoon parmesan cheese, freshly grated
1 tablespoon fresh thyme (or 1 teaspoon dried leaves, crumbled)
fresh ground black pepper, to taste

1
In a medium saucepan, bring the broth to a boil; reduce the heat and keep at a simmer.
2
Place another medium saucepan over medium heat 30 seconds; heat the oil 30 seconds more.
3
Add the onion; cook, stirring frequently, 2 minutes, until softened.
4
Stir in the rice; cook, stirring constantly, 1 minute.
5
Add the wine and 1/2 cup of the broth; cook, stirring constantly, until all the liquid is absorbed.
6
Continue adding the broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding more broth, until all but 1 cup of the broth has been used.
7
Add the remaining cup of broth, the shrimp and scallops; cook, stirring constantly, 6-8 minutes, until all the liquid is absorbed, the shrimp are pink, the scallops are just opaque and the mixture is creamy.
8
Remove from the heat; stir in the cheese, thyme and pepper.
9
Divide evenly among 4 plates and serve at once.
10
SERVING (1 CUP) PROVIDES: 1 Fat, 1/4 Vegetable, 2 Proteins, 1 3/4 Breads, 80 Optional Calories.
11
PER SERVING: 420 Calories, 9 g Total Fat, 2 g Saturated Fat, 112 mg Cholesterol, 341 mg Sodium, 45 g Total Carbohydrate, 1 g Dietary Fiber, 31 g Protein, 107 mg Calcium, 9 points.

673

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 1/2 cups low sodium chicken broth, 1 tablespoon olive oil, 1 teaspoon olive oil, 1 medium onion, chopped, and more.

Yes, Risotto With Shrimp And Scallops (Ww) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Risotto With Shrimp And Scallops (Ww)

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