SEAFOOD RISOTTO WITH SQUID, SCALLOPS AND SHRIMP - WHOLE Foods

SEAFOOD RISOTTO WITH SQUID, SCALLOPS AND SHRIMP

Mixed seafood and saffron make this simple risotto a spectacular dish. Clam juice adds a rich seafood taste to the cooking broth and the seafood itself releases liquids when cooked that are absorbed into the rice finishing the dish with a deep flavor.

Serves 6

Ingredients: 

• 5 cups chicken or seafood broth, plus more as needed
• 1 (8-ounce) bottle clam juice
• 1/2 teaspoon saffron threads, crushed
• 2 tablespoons extra-virgin olive oil
• 1/4 cup minced shallots (about 2)
• 2 cups arborio or carnaroli rice
• 1/2 cup dry white wine
• 1/2 pound bay scallops
• 1/2 pound medium shrimp, peeled and deveined
• 1/2 pound squid (calamari) tubes, sliced into rings
• 1 teaspoon fine sea salt
• 2 tablespoons finely chopped fresh parsley

Method: 

Heat broth, clam juice and saffron to a boil in a medium saucepot. Reduce heat and keep simmering.

Meanwhile, heat oil in a large saucepot over medium-high heat. Add shallot and cook until translucent, about 2 minutes. Stir in rice and toast cook until translucent, about 2 minutes. Stir in wine and cook, stirring constantly, until liquid is absorbed. 

Set timer for 14 minutes and begin to add saffron broth, 1/2 cup at a time, stirring each time until most liquid is absorbed. After 14 minutes, stir in scallops, shrimp, squid and salt. Continue to cook and stir, adding broth 1/2 cup at a time until rice is al dente and seafood is just cooked through, about 6 minutes (you may not use all broth). Stir in parsley and serve.

Nutritional Info: 

Per Serving: Serving size: , 375 calories (54 from fat), 6g total fat, 1g saturated fat, 150 mg cholesterol, 1530 mg sodium, 55g carbohydrates, (1g dietary fiber, 0g sugar), 20g protein.