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Source: Campbell's Recipes
Tagged With: 4 servings (about 2 cups each)
Shrimp & Lobster Risotto
A combination of Parmesan and mascarpone cheeses makes this sophisticated seafood risotto really smooth and creamy.  This is a wonderful dish to serve when you're looking to impress your guests.
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Serves: 4 servings (about 2 cups each)
Prep Time: 10 minutes
Cook Time: 25 minutes
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2 tablespoons olive oil
1 medium orange pepper, diced (about 1 cup)
1/2 cup chopped onion or shallots
2 cups uncooked arborio rice
1/2 cup dry white wine
Swanson® Chicken Stock, heated or 6 cups Swanson® Chicken Broth
1/2 pound coarsely chopped cooked shrimp
1/2 pound coarsely chopped cooked lobster meat
1/2 cup grated parmesan cheese
2 tablespoons mascarpone cheese
3 tablespoons chopped fresh chives

Heat the oil in a 4-quart saucepan over medium heat. Add the pepper and onion and cook for 3 minutes or until the vegetables are tender, stirring occasionally.
Add the rice to the saucepan and cook and stir for 2 minutes. Add the wine and cook and stir until the wine is absorbed. Add 2 cups broth and cook and stir until the broth is absorbed. Add the remaining broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more.
Stir in the shrimp, lobster, cheeses and chives. Remove the saucepan from the heat. Cover the saucepan and let stand for 5 minutes. Serve with additional Parmesan cheese.

Nutritional Values per Serving using Swanson Chicken Stock: Calories 555, Total Fat 15g, Saturated Fat 5g, Cholesterol 171mg, Sodium 1306mg, Total Carbohydrate 60g, Dietary Fiber 2g, Protein 40g, Vitamin A 11%DV, Vitamin C 110%DV, Calcium 22%DV, Iron 39%DV


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