{"id":28,"date":"2009-01-12T06:58:10","date_gmt":"2009-01-12T03:58:10","guid":{"rendered":"http:\/\/foodietwoshoes.com\/wordpress\/?p=28"},"modified":"2009-01-13T09:26:41","modified_gmt":"2009-01-13T02:26:41","slug":"hearty-healthy-and-colorful","status":"publish","type":"post","link":"http:\/\/foodietwoshoes.com\/wordpress\/hearty-healthy-and-colorful\/","title":{"rendered":"Hearty, Healthy and Colorful"},"content":{"rendered":"

I found this recipe while flipping through the October 2008 edition of Cooking Light. \u00a0It sounded almost too decadent to be considered a “light” recipe…what more could you ask for? \u00a0I decided to try it out while my mom came to stay with us for a weekend. \u00a0Of course it is a risotto so it was a bit time consuming, but in the end it was worth the time spent. \u00a0It sounded decadent and it was decadent, but without the guilt of the high calories of course. \u00a0I also usually adapt recipes to mine or my husbands liking, but this one was great just the way it was.<\/p>\n

If you aren’t in a hurry and you are looking for a recipe that looks like it was a lot harder to make than it actually was, then I would definitely recommend this seafood risotto. \u00a0It also doesn’t hurt that it is very colorful and pleasing to the eye.<\/p>\n

\"img_0548\"<\/p>\n

Seafood Risotto<\/strong><\/h2>\n

courtesy of cooking light<\/span><\/a><\/span><\/strong>
\n2 cups fat-free, less sodium chicken broth
\n1 (8 oz) bottle of clam juice
\n2 tsp. butter
\n1\/4 cup chopped shallots
\n1\/2 cup uncooked Arborio rice
\n1\/8 tsp. saffron threads, crushed
\n1 tbs. fresh lemon juice
\n1\/2 cup grape tomatoes, halved
\n4 ounces medium shrimp, peeled and deveined
\n4 ounces bay scallops
\n2 tbs. whipping cream
\nchopped fresh parsley<\/p>\n

Bring broth and clam juice to a simmer in a medium sauce pan (do not boil). \u00a0Keep warm over low-heat.<\/p>\n

Melt butter in a large saucepan over medium heat. \u00a0Add shallots to pan; cook 2 minutes or until tender, stirring frequently. \u00a0Add rice and saffron to pan; cook 30 seconds, stirring constantly. \u00a0Add lemon juice to pan; cook 15 seconds, stirring constantly. \u00a0Stir in 1\/2 cup hot broth mixture; cook 2 minutes or until liquid is nearly\u00a0absorbed, stirring constantly. \u00a0Add remaining broth mixture, 1\/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 18 minutes total).<\/p>\n

Stir in tomatoes; cook for 1 minute. \u00a0Stir in shrimp and scallops, cook 4 minutes or until shrimp and scallops are done; stirring\u00a0occasionally. \u00a0 Remove from heat; stir in cream. \u00a0Sprinkle with parsley, if desired.<\/p>\n

Yields 2 servings.<\/p>\n","protected":false},"excerpt":{"rendered":"

I found this recipe while flipping through the October 2008 edition of Cooking Light. \u00a0It sounded almost too decadent to be considered a “light” recipe…what more could you ask for? \u00a0I decided to try it out while my mom came to stay with us for a weekend. \u00a0Of course it is a risotto so it […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4,6],"tags":[],"class_list":["post-28","post","type-post","status-publish","format-standard","hentry","category-healthful","category-seafood"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/posts\/28","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/comments?post=28"}],"version-history":[{"count":23,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/posts\/28\/revisions"}],"predecessor-version":[{"id":103,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/posts\/28\/revisions\/103"}],"wp:attachment":[{"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/media?parent=28"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/categories?post=28"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodietwoshoes.com\/wordpress\/wp-json\/wp\/v2\/tags?post=28"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}