Seafood Risotto



12 mussels
1/2 cup white wine
4 cups chicken broth
8 raw shrimp
8 scallops
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.



About spinningitall

Join me as I try to spin it all; work, family, exercise, healthy living, and healthy eating. Perhaps we can learn together. Hilarity is certain to be involved.
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