Directions:
- Place a medium saucepan over medium-high heat. After the pan is hot, add the olive oil and bacon. Saute for 30 seconds, and then add the shrimp and scallops. Stir to keep from sticking, and cook for 1 1/2 to 2 minutes. Add the risotto, chicken stock, crabmeat, tomatoes, corn, spinach, salt and pepper. Delicately stir the ingredients together, best done with a wooden spoon. Now turn the heat to medium-low, and cook until the stock has cooked away, about 2 minutes. Add cheese and butter stir for 1 minute. Serve in a pasta bowl.
- This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 703.25 Kcal (2944 kJ) | ||
| Calories from fat | 446.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.64g | 76% | |
|---|---|---|---|
| Cholesterol | 116.33mg | 39% | |
| Sodium | 2620.77mg | 109% | |
| Potassium | 691.67mg | 15% | |
| Total Carbs | 36.14g | 12% | |
| Sugars | 5.48g | 22% | |
| Dietary Fiber | 3.29g | 13% | |
| Protein | 31.22g | 62% | |
| Vitamin C | 21.1mg | 35% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.3mg | 13% | |
| Calcium | 380.5mg | 38% | |
| Amount Per 100 g | |||
| Calories | 173.55 Kcal (727 kJ) | ||
| Calories from fat | 110.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.25g | 76% | |
|---|---|---|---|
| Cholesterol | 28.71mg | 39% | |
| Sodium | 646.77mg | 109% | |
| Potassium | 170.69mg | 15% | |
| Total Carbs | 8.92g | 12% | |
| Sugars | 1.35g | 22% | |
| Dietary Fiber | 0.81g | 13% | |
| Protein | 7.7g | 62% | |
| Vitamin C | 5.2mg | 35% | |
| Iron | 0.6mg | 13% | |
| Calcium | 93.9mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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