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Northeast Risotto

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Description Edit

Makes 8 servings

Ingredients Edit

Directions Edit

  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.

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