Risotto With Shrimp and Scallops (Ww)

Name: Risotto With Shrimp and Scallops (Ww)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 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 white 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

Submitted by lazyme

"This sounds truly elegant. From Weight Watchers Slim Ways Italian."

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Ready In:: 30mins
Ingredients:: 12
Serves:: 4

ingredients

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 white 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

directions

In a medium saucepan, bring the broth to a boil; reduce the heat and keep at a simmer.
Place another medium saucepan over medium heat 30 seconds; heat the oil 30 seconds more.
Add the onion; cook, stirring frequently, 2 minutes, until softened.
Stir in the rice; cook, stirring constantly, 1 minute.
Add the wine and 1/2 cup of the broth; cook, stirring constantly, until all the liquid is absorbed.
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.
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.
Remove from the heat; stir in the cheese, thyme and pepper.
Divide evenly among 4 plates and serve at once.
SERVING (1 CUP) PROVIDES: 1 Fat, 1/4 Vegetable, 2 Proteins, 1 3/4 Breads, 80 Optional Calories.
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.

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RECIPE SUBMITTED BY

lazyme

Grapeview, Washington

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"

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