Storm the Cassoulet

Seafood Risotto

on June 11, 2013

seafood-risotto

Ingredients:

1 tbsp Smart Balance® Cooking Oil
2 large garlic cloves, finely chopped
7 oz medium shrimp, peeled, deveined and chopped
salt and freshly ground pepper, to taste
3 1/2 cups seafood broth or vegetable broth (or more if needed)
2 tbsp Smart Balance® Blended Butter Sticks
1/3 cup shallots, finely chopped
1 cup arborio rice
1/4 cup dry white wine
1/2 cup chopped tomato
4 oz lump crabmeat
1 tsp chopped parsley

Method:

In a medium saucepan over medium heat, sauté the garlic and in the Smart Balance® Cooking Oil until fragrant, 1 to 2 minutes.

Add the shrimp, season with salt and pepper and cook, stirring, just until the shrimp are pink, about 2 minutes.

Set aside. Add the broth to the saucepan and bring to a gentle simmer.

In a large saucepan or risotto pan over medium heat, melt the Smart Balance® Blended Butter Sticks.

Add the shallots and sauté until tender and translucent, about 5 minutes. Add the rice and cook, stirring, until the kernels are hot and coated with butter, about 2 minutes.

Add the wine and continue to cook, stirring often, until the liquid is absorbed.

Add the broth 1/2 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. When the rice is about half cooked, stir in the tomatoes, salt and pepper. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 25 to 30 minutes total.

Stir in the shrimp and crabmeat and cook, stirring, just until heated through, about 2 minutes. Taste and adjust the seasonings.

Remove the risotto from the heat and stir in the parsley.

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