Risotto With Shrimp and Scallops (Ww)

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“This sounds truly elegant. From Weight Watchers Slim Ways Italian.”

Ingredients Nutrition


  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.

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