Seafood Risotto

• 1 1/2 cups water
• 1 cup dry white wine
• 1/2 cup clam juice
• 2 tablespoons no-salt-added tomato paste
• 3 (10 1/2-ounce) cans low-sodium chicken broth
• Vegetable cooking spray
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice, uncooked
• 1 pound medium-size fresh shrimp, peeled and deveined
• 1/2 pound bay scallops
• 1/2 cup chopped sun-dried tomato (packed without oil)
• 8 ounces fresh lump crabmeat, drained
• 3 ounces goat cheese, crumbled
• 1/4 cup minced fresh basil

1. Combine first 5 ingredients in a large saucepan; place over medium heat. Cover and bring just to a simmer; reduce heat to low, and keep warm. (Do not boil.)
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add garlic, and saute 1 minute. Stir in rice; cook, stirring constantly, 2 minutes. Reduce heat to medium-low.
3. Add 1 cup of simmering broth mixture to rice mixture, stirring constantly until most of liquid is absorbed. Add remaining broth, 1/2 cup at a time, cooking and stirring constantly until each 1/2 cup addition is absorbed, about 50 minutes. (Rice will be tender and will have a creamy consistency.) Stir in shrimp, scallops, and tomato after 30 minutes of cooking. Stir in crabmeat after 40 minutes of cooking.
4. Remove from heat; stir in goat cheese and basil. Serve immediately.

water, white wine, clam juice, nosalt, chicken broth, vegetable cooking spray, garlic, arborio rice, shrimp, bay scallops, tomato, lump crabmeat, goat cheese, fresh basil

Taken from www.myrecipes.com/recipe/seafood-risotto (may not work)