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Seafood Risotto

Categories:
italian, main dishes, seafood, rice & grains

2 teaspoons vegetable oil
1/2 cup chopped onion (about 1 medium)
1/3 cup diced red bell pepper
1 clove garlic; finely chopped
3/4 cup uncooked Arborio or short
grain rice
1/4 cup dry white wine
1 can minced clams; (6-1/2 ounces)
drained and liquid reserved
1 can chicken broth; (14-1/2 ounces)
1/2 cup water
1 package frozen cooked; (6 ounces)
shrimp; thawed
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese

Heat oil in 10-inch nonstick skillet over medium-high heat. Saute onion, bell pepper and garlic in oil; reduce heat to medium. Stir in rice and wine. Cook and stir 30 seconds or until wine is absorbed. Mix reserved clam liquid, the broth and water. Add 1/2 cup broth mixture to rice, stirring occasionally, until broth mixture is absorbed. Repeat with remaining broth mixture, adding clams, shrimp and parsley with last addition. Sprinkle with cheese. 4 SERVINGS (ABOUT 3/4 CUP EACH).




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Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00




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