Risotto with Seafood by Nancy T. Maar

The beauty of this dish is its stunning presentation. Oh — it's also delicious!.

Yields 8 main course servings, 10 side dish servings; serving size 5 ounces as a side, 9 ounces as a main dish

Calories: 337.17

Protein: 31.98 grams

Carbohydrates: 37.55 grams

Sugar: 0.58 grams

Fat: 5.32 grams

2 cups clam or shrimp-shell broth

3 cups water

2 tablespoons olive oil

4 shallots, chopped

2 cloves garlic, chopped

1½ cups Arborio rice

1 teaspoon Splenda

Salt and pepper to taste

1 cup Italian flat-leaf parsley, chopped

Juice of 1 lemon

1 pound raw shrimp, peeled and cleaned

½ pound bay scallops, rinsed

1 pound Alaskan crabmeat, in shells, cut in 1″ lengths

Heat the broth and water together in a pot. Place on a back burner over low heat.
Heat the oil in a large heavy-bottomed pot over medium-high heat. Sauté the shallots and garlic.
Stir in the rice and mix to coat. Add the broth/water combination ½ cup at a time. When half of the liquid has been used up, stir in the Splenda, salt, pepper, parsley, and lemon juice.
Mix in the seafood and let cook for 5 minutes or until the shrimp turns pink and the crab pieces are hot.