Seafood Risotto

1

Place seafood stock in a saucepan and bring to a low simmer to keep warm.

2

Melt 2 tablespoons of butter in a large pan over medium heat. Add shallots and cook until soft, about 4-5 minutes.

3

Add rice and garlic to the pan, stirring constantly, until the rice begins to toast, about 1 minute.

4

Pour in the wine and stir frequently until mostly absorbed.

Full recipe & nutritional value on foodfaithfitness.com