CLAM AND TOMATO RISOTTO 8 servings
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2 cups chicken stock 1 cup bottled clam juice 1/2 cup white wine 1 tsp Achiote paste, disolved (optional) In a saucepan, bring chicken stock, clam juice and wine to a simmer. Keep hot during the risotto cooking process. 2 tablespoons olive oil 2 tablespoons butter 1 1/2 cup chopped onion (1 large) 1 1/2 cups arborio or long-grain rice In a large, heavy saucepan, heat olive oil and butter. Add onions and sautd over medium heat until beginning to turn color, about 5 minutes. Add rice and cook, stirring with wooden spoon, until all grains are coated with butter, and rice becomes translucent, about 2 minutes. Add about 3/4 cup of hot stock, or enough to cover rice. Cook over medium heat, stirring nearly constantly and keeping the mixture at an even, gentle simmer until most of liquid has been absorbed, about 5 minutes. Continue this process of adding stock to cover and cooking until nearly absorbed until all stock has been used, about 15 more minutes. 12 ounces fresh tomatoes, diced, 2 6-1/2 oz cans chopped clams Add tomatoes and clams and their liquid. Cover pan and simmer until claims are heated through and rice is tender, but still firm to bite, and liquid is mostly absorbed, about 5 minutes. 1/4 cup chopped parsley or basil Salt to taste Freshly ground pepper to taste Stir in basil or parsley. Taste and season for salt and pepper. From Food Day Magazine

Nutrition information: Calories per serving - 281
Calories from fat	69	Total Fat	7.7g
Calories from Carbs	146	Total Carbohydrate	36.5g
Calories from Protein	66	Total Protein	16.4g
Cholesterol	40mg	Sodium	366mg
Weight Watchers Points: 6