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    seafoodmushroomrisotto2_605x385

    Basmati Medley Savory Herb Recipe

    recipes:
    • White
    • Stovetop
    • Seafood
    • 15 - 30 MIN
    seafoodmushroomrisotto2_605x385
    • Servings
      6
    • Prep
      15–30 min

    About this dish

    Prepared with shrimp, scallops and clam juice. If you’re a seafood-and-rice fan, you’ve got to try this easy-to-make recipe.

    Ingredients

    • 2 tablespoons butter, divided
    • 1/2 pound mushrooms, chopped
    • 1 cup UNCLE BEN’S®  ORIGINAL CONVERTED® Brand Rice, uncooked
    • 1 cup chopped shallots
    • 1 clove garlic, minced
    • 1 cup clam juice
    • 3/4 cup dry white wine
    • 3/4 cup water
    • 1 teaspoon salt
    • 1 dash cayenne pepper
    • 1/2 pound bay scallops
    • 1/2 lb. shrimp, peeled and deveined
    • 1/4 cup coarsely chopped fresh parsley
    • 2 teaspoon finely chopped fresh basil

    Instructions

    1. Sauté mushrooms in 1 tablespoon of the butter in large saucepan until tender. Remove mushrooms and set aside.
    2. Add remaining 1 tablespoon butter and olive oil to saucepan; stir in rice, shallots and garlic. Cook over medium heat, stirring continuously until rice is lightly browned, about 5 minutes.
    3. Add clam juice, wine, water and salt. Bring to a boil. Cover tightly and simmer 15 minutes.
    4. Stir in shrimp and scallops, parsley, basil, cayenne pepper and reserved mushrooms.
    5. Remove from heat, and let stand covered until all liquid is absorbed, and shrimp and scallops are cooked through, about 5 minutes.
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