Risotto With Shrimp And Scallops (ww)

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 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.