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
 * 1/2 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
 * 1 1/2 cups diced carrots
 * 1 pound bay scallops
 * 1 pound minced clams
 * 1 1/2 cups frozen peas, thawed
 * 2 tablespoons grated Parmesan cheese
 * 1/2 teaspoon salt
 * 1/2 teaspoon ground white pepper

Directions
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. Add rice and stir to coat. Add clam juice; reduce heat to medium. Cook, stirring constantly, until absorbed. 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.

Heat oil over medium-high heat in large skillet. Add carrots and cook until tender crisp. Stir in scallops, clams and peas; cook 2 to 4 minutes. Fold scallop mixture into rice. Stir in cheese, salt and white pepper. Serve immediately.