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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 1/2 cups water |
1 cup dry white wine |
1/2 cup clam juice |
2 tablespoons no-salt-added tomato paste |
3 (10 1/2-ounce) cans low-sodium chicken broth |
vegetable cooking spray |
2 cloves garlic, minced |
1 1/2 cups arborio rice, uncooked |
1 pound medium-size fresh shrimp, peeled and deveined |
1/2 pound bay scallops |
1/2 cup chopped sun-dried tomato (packed without oil) |
8 ounces fresh lump crabmeat, drained |
3 ounces goat cheese, crumbled |
1/4 cup minced fresh basil |
Directions:
1. Combine first 5 ingredients in a large saucepan; place over medium heat. Cover and bring just to a simmer; reduce heat to low, and keep warm. (Do not boil.)
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add garlic, and saute 1 minute. Stir in rice; cook, stirring constantly, 2 minutes. Reduce heat to medium-low.
3. Add 1 cup of simmering broth mixture to rice mixture, stirring constantly until most of liquid is absorbed. Add remaining broth, 1/2 cup at a time, cooking and stirring constantly until each 1/2 cup addition is absorbed, about 50 minutes. (Rice will be tender and will have a creamy consistency.) Stir in shrimp, scallops, and tomato after 30 minutes of cooking. Stir in crabmeat after 40 minutes of cooking.
4. Remove from heat; stir in goat cheese and basil. Serve immediately.
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