Northeast Risotto

Description
Makes 8 servings

Ingredients

 * 2 cups chopped onions
 * 1 cup chopped red pepper
 * 1 teaspoon minced garlic
 * 1 teaspoon dried thyme leaves
 * 1 teaspoon dried basil leaves
 * ½ cup butter or margarine
 * 2 cups uncooked U.S. arborio or medium-grain rice
 * 4 cups clam juice
 * 4 cups water, divided
 * 2 tablespoons olive oil
 * 1½ cups diced carrots
 * 1 pound bay scallops
 * 1 pound minced clams
 * 1½ cups frozen peas, thawed
 * 2 tablespoons grated Parmesan cheese
 * ½ teaspoon salt
 * ½ teaspoon ground white pepper

Directions

 * 1) Cook onions, red pepper, garlic, thyme and basil in butter in large skillet or saucepan over medium-high heat until onions and pepper are tender, about 2 to 3 minutes.
 * 2) Add rice and stir to coat.
 * 3) Add clam juice; reduce heat to medium.
 * 4) Cook, stirring constantly, until absorbed.
 * 5) Add 2 cups water. Continue stirring and adding water, 2 cups at a time, allowing each 2 cups to be absorbed before adding another, until rice is tender and mixture has a creamy consistency.
 * 6) Heat oil over medium-high heat in large skillet.
 * 7) Add carrots and cook until tender crisp.
 * 8) Stir in scallops, clams and peas; cook 2 to 4 minutes.
 * 9) Fold scallop mixture into rice.
 * 10) Stir in cheese, salt and white pepper.
 * 11) Serve immediately.