Clam And Shrimp Risotto

Serves: 6
Total Calories: 573


2 tablespoons vermouth
1 (7-ounce) can clams minced, drained (reserve liquid)
1 (4 1/2-ounce) can shrimp tiny Alaskan, drained (reserve liquid)
1/4 cup butter real
1/2 cup green onion minced
1 cup white rice short-grain Italian Arborio rice or medium grain rice
3 cups chicken broth hot
1 cup frozen green peas tiny
2 tablespoons parsley minced fresh
Salt and freshly ground pepper to taste
2 tablespoons parsley chopped fresh
1/2 cup Parmesan cheese grated


Pour vermouth over clams and shrimp in small bowl set aside. Melt butter in medium saucepan and stir in green onions simmer for 3 minutes. Add rice and stir for 5 minutes until broth is nearly absorbed, about 10 minutes. Stir in additional 1/2 cup chicken broth continue cooking, stirring until nearly absorbed and rice becomes creamy. Stir in reserved liquid from clams and shrimp. Cook, stirring add 1/4 cup broth each time liquid has been absorbed. Add only as much liquid as rice will absorb. Meanwhile, cook peas in 2 tablespoons chicken broth for 3 minutes. stir clams, shrimp, and peas into rice heat through. Add 2 tablespoons minced parsley, salt, and pepper to taste. Garnish with 2 tablespoons chopped parsley sprinkled on top just before serving. Pass the Parmesan cheese separately.

Nutritional Facts:

Serves: 6
Total Calories: 573
Calories from Fat: 119

This Clam And Shrimp Risotto recipe is from the Meal-In-One Favorites Cookbook. Download this Cookbook today.

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