TOP RECIPE SEARCHES
Salmon, Bbq Sauce, Baked Salmon
Seafood Risotto

Submitted by:

Smart Balance

Articles You May Find Interesting

The Food Pyramid Gets Bumped for “My Plate.”

Can you remember what food groups make up the Food Guide Pyramid and in what order? Neither can I, and I’m a registered dietitian. And neither can a lot of other people, concluded the U.S....

Fishing for a Healthy Heart

You know by now that omega-3 fats, like those found in fish are important to eat. But what makes them great? Marine sources of omega-3s can help support heart health and mental and visual function....

Give Your Life (and Diet) a Stress-Check

In today’s hectic world, it's easy to feel like you have too much on your plate. And unfortunately, the stress from our supercharged, accelerated lifestyles can trigger emotional eating patterns that...

Stir things up. Then let them simmer. Romance your partner with this sumptuous risotto recipe.

Recipe 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

Recipe Steps

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.

Nutrition Facts

Makes 3 servings.

 

Nutrition Per Serving:
Calories 446
Protein 23g
Carbohydrates 55g
Fat 13g
Saturated Fat 4g
Mono Fat 5g
Poly Fat 2g
Trans Fatty Acid 0g
Cholesterol 122mg
Sodium 390mg
Dietary Fiber 2g
Total Sugars 2g