All of the comfort of risotto plus the deliciousness of clam sauce make this Risotto with Clam Sauce a dish you won’t want to miss.
| 1 cup arborio rice | |
| 1/4 cup olive oil, divided | |
| 6 garlic, cloves sliced | |
| 1/4 cup onions, white or yellow, chopped | |
| 3 1/2 cups water, divided | |
| 2 Tbsp. butter, unsalted | |
| 1/2 tsp. thyme, dried | |
| 1/2 tsp. basil, dried | |
| 1 lemon, juiced | |
| 1-14.5 oz. canned tomato, chopped | |
| 1-10 oz. canned clams, chopped | |
| To taste - salt & pepper (S&P) |
From SNP Eating Heart Healthy Nutrition Program | Created By Chef Kelly Armetta, Hyatt Regency Boston
| 1. | Wash arborio rice and heat 2 tablespoons of olive oil on a medium heat. |
| 2. | Add 1/2 the garlic and 1/2 the onions. Saute until aroma is released. |
| 3. | Add rice and mix to coat. Add 1 cup of the water. Stir rice. |
| 4. | Add 2/3 cup of the remaining water. Stir and allow water to be absorbed. |
| 5. | Repeat Step 4 two more times. |
| 6. | When finished, add 1/2 the butter. Stir rice to incorporate and season. |
| 7. | In another pan, heat remaining olive oil, add garlic and onions with thyme and basil. Sauté. |
| 8. | Add remaining 1/2 cup water and lemon juice. Cook for 2 minutes. |
| 9. | Add the tomatoes and clams with juice. Cook 4 to 5 minutes. |
| 10. | Remove from the heat and let cool for 2 minutes. Add remaining 1 tablespoon butter and swirl to incorporate. |
| 11. | Serve over risotto. |
| 12. | Note: pepper flakes can be added during the cooking of the clam sauce if desired. |
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