Risotto with Seafood
Yields 8 main course servings, 10 side dish servings; serving size 5 ounces as a side, 9 ounces as a main dish
Protein: 31.98 grams
Carbohydrates: 37.55 grams
Sugar: 0.58 grams
Fat: 5.32 grams
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.