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Name: Main Course Seafood Risotto
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 3/4 lb Scallops; foot removed and; 1 1/2 c Short grain rice; Fine dice; 2 tb Chopped parsley; Salt; 1/2 c Onion finely chopped; 2 tb olive oil; 2 tb olive oil; 2 tb Butter; 3/4 lb Shrimp; peeled and deveined; 1/2 c Dry white wine; 1 c Fish stock or clam juice; 4 Plum tomatoes; seeded and

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INGREDIENTS

3/4 lb Scallops; foot removed and
1 1/2 c Short grain rice
Fine dice
2 tb Chopped parsley
Salt
1/2 c Onion ; finely chopped
2 tb olive oil
2 tb olive oil
2 tb Butter
3/4 lb Shrimp; peeled and deveined
1/2 c Dry white wine
1 c Fish stock or clam juice
4 Plum tomatoes; seeded and

Servings

INSTRUCTIONS

Set clam juice and broth in a saucepan and have it at a bare simmer before you begin. Heat olive oil in a wide saucepan and cook the onions for 5 minutes or until lightly golden. Add the rice and stir, continuously for a couple of minutes to lightly toast it. Add the wine and cook gently until almost entirely evaporated. Add 1/2 cup of the boiling water and stock and simmer the rice, stirring constantly, until all the liquid is absorbed. Add 1/2 cup more of simmering liquid and stir the rice until it has again absorbed the liquid. Continue in this fashion, adding a cup of liquid after 1 1/2 cups are in. When rice is half way done (after about 15 minutes) cook the seafood. In another skillet heat the remaining 2 tablespoons olive oil and saute the shrimp and scallops for a minute or until almost entirely cooked. Transfer the seafood to the rice and continue to finish cooking the rice until entirely tender (should take about 30 to 35 minutes in all). When done, the rice is just tender, has absorbed the liquid (you may not need it all). Add the butter, season to taste with salt and pepper and dish out. Serve immediately or the rice will continue to cook and turn to mush. Garnish with tomatoes and parsley. Yield: 4 servings Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6733 Posted to MC-Recipe Digest V1 #272 Date: Thu, 31 Oct 1996 17:48:32 -0500 From: Gail Shermeyer <4paws@netrax.net>

NOTES

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Main Course Seafood Risotto

3/4 lb Scallops; foot removed and
1 1/2 c Short grain rice
 Fine dice
2 tb Chopped parsley
 Salt
1/2 c Onion finely chopped
2 tb olive oil
2 tb olive oil
2 tb Butter
3/4 lb Shrimp; peeled and deveined
1/2 c Dry white wine
1 c Fish stock or clam juice
4 Plum tomatoes; seeded and

Set clam juice and broth in a saucepan and have it at a bare simmer before  you begin. Heat olive oil    in a wide saucepan and cook the onions for 5 minutes or until lightly  golden. Add the rice and stir,    continuously for a couple of minutes to lightly toast it. Add the wine and  cook gently until almost    entirely evaporated.    Add 1/2 cup of the boiling water and stock and simmer the rice, stirring  constantly, until all the    liquid is absorbed. Add 1/2 cup more of simmering liquid and stir the rice  until it has again    absorbed the liquid. Continue in this fashion, adding a cup of liquid after  1      1/2    cups are in. When    rice is half way done (after about 15 minutes) cook the seafood.    In another skillet heat the remaining 2 tablespoons olive oil and saute the  shrimp and scallops for a    minute or until almost entirely cooked. Transfer the seafood to the rice  and continue to finish    cooking the rice until entirely tender (should take about 30 to 35 minutes  in all). When done, the    rice is just tender, has absorbed the liquid (you may not need it all). Add  the butter, season to taste    with salt and pepper and dish out. Serve immediately or the rice will  continue to cook and turn to    mush. Garnish with tomatoes and parsley.    Yield: 4 servings  Recipe By     : COOKING MONDAY TO FRIDAY SHOW #MF6733    Posted to MC-Recipe Digest V1 #272    Date: Thu, 31 Oct 1996 17:48:32 -0500    From: Gail Shermeyer <4paws@netrax.net>

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Nutrition

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Serving Size: 1 Serving (1349g)
Recipe Makes: 1 Servings

Calories: 1601
Calories from Fat: 362 (23%)

Amt Per Serving		% DV

	Total Fat 40.2g	54 %
	Saturated Fat 17.4g	87 %
	Monounsaturated Fat 16.9g
	Polyunsanturated Fat 3.1g
Cholesterol 63.3mg		19 %
Sodium 537.3mg		19 %
Potassium 695mg		18 %
Total Carbohydrate 269.3g		79 %
	Dietary Fiber 10.1g	40 %
	Sugars, other 259.2g
Protein 27.9g		40 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1601

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