Risotto with Clams, Garlic, and Parsley

By Bostoncook

Ingredients

• 1 cup chopped clams
• 1 teaspoon olive oil
• 3/4 cup chopped onion
• 2 teaspoons olive oil
• 2 cloves garlic, minced
• pinch red pepper flakes
• 1/4 cup fresh parsley, minced
• 2 cups arborio rice
• 1/2 cup dry white wine
• 3 cups nonfat chicken broth
• 3 cups clam juice
• salt and pepper

Details

Servings 4

Preparation

Step 1

1. Saute 1/4 cup onion in 1 tsp oil with garlic and pepper flakes 3 mins. Add clams and parsley. Cook 2 mins. Take off heat.

2. Saute 1/2 cup onion in 2 tsp oil 3 mins. Add rice. Cook 1 min. Add wine. Cook until mostly absorbed.

3. Bring broth and juice to simmer. Add 1/2 cup at a time to rice, reserving 1/4 cup, until tender. Take off heat. Mix in 1/4 cup broth, clams, salt and pepper.

Very good, but not enough clam flavor. Next time would sub clam broth for some of the chicken broth.