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.