This recipe is reprinted with permission from the American Heart Association Low-Fat, Low-Cholesterol Cookbook, Second Edition, copyright © 1997 by the American Heart Association. Published by Random House, Inc. Available from booksellers everywhere.
Creamy lemon-flavored rice joins scallops and shrimp in this hearty entrée, made colorful by snow peas and red bell pepper. This recipe uses a streamlined preparation method that lets you stir less than in most other risotto recipes.
Vegetable oil spray
1 medium leek, sliced
2 cloves garlic, minced, or 1 teaspoon bottled minced garlic
1 cup Arborio rice (about 8 ounces)
1-1/2 cups low-sodium chicken broth
1/2 cup low-sodium chicken broth
1 cup dry white wine or nonalcoholic white wine
8 ounces bay scallops, rinsed
8 ounces medium shrimp in shells, rinsed, peeled, and deveined
3 ounces fresh snow pea pods, trimmed and halved crosswise
1/2 medium red bell pepper, chopped
3 tablespoons grated or shredded Parmesan cheese
2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled
1-1/2 to 2 tablespoons finely shredded lemon rind
Grated or shredded Parmesan cheese (optional)
Spray a medium saucepan with vegetable oil spray. Cook leek and garlic over medium-low heat for about 5 minutes, or until leek is tender.
Add rice. Stir well. Cook for 5 minutes, stirring often.
Add 1-1/2 cups of broth. Bring to a boil over high heat, stirring occasionally. Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally.
Add remaining chicken broth and wine. Increase heat to medium and cook for 5 to 8 minutes, stirring constantly (a small amount of liquid should remain). Add scallops, shrimp, pea pods, and bell pepper. Cook, stirring constantly, until liquid is almost absorbed, about 5 minutes (rice should be just tender and slightly creamy).
Stir in 3 tablespoons Parmesan, basil, and lemon peel. Heat through. Serve immediately. Serve with additional Parmesan, if desired.
For proper consistency, carefully regulate the cooking temperature so the risotto boils lightly, not vigorously. If the liquid is absorbed before the rice reaches the just-tender stage, add more broth, wine, or water, a little at a time. Arborio rice is usually used in risottos, but you can substitute a medium-grain rice if you prefer. It won't be quite as creamy, however.