1/2 cup white wine
4 cups chicken broth
8 raw shrimp
1 shallot, finely diced
2 cloves garlic, minced
1 cup arborio rice
handful of flat-leaf parsley
1/2 cup parmesan
Place mussels in saucepan with wine and cook, covered, on high heat for 3-4 minutes. (until mussels have just opened- remove those that didn’t and discard) Strain liquid and add to pot with broth. Reserve mussels for later.
Put broth and wine mixture on burner and simmer.
Heat 1 T EVOO in saucepan and cook shrimp until pink. Reserve. Add scallops to pan and cook for 3-4 minutes. Reserve.
Heat 1 T EVOO in pot and saute shallots and garlic. Add rice and stir until coated. Add 1/2 cup of hot stock, stirring constantly until liquid is absorbed. Continue adding 1/2 cup of liquid at a time, stirring constantly until all the liquid is absorbed. This should take 20-25 minutes.
Stir in parmesan. Next add seafood and chopped parsley. Season with sea salt and pepper. Serve on top of arugula leaves.
*Recipe modified from original in Fitness Food by Susan Holt.