This recipe may be reproduced with the following credit:
Recipe from SIMPLY SAUTE
 by SILVIA BIANCO (Marlowe & Company; December 2003; $16.95/trade paperback)

Mixed Low Fat Seafood Risotto
Yield: Serves two for entrees or four as a first course

This dish has been on my menu for seven years. It has almost no fat yet it is totally satisfying. The seafood is poached in fish broth and stays plump and moist. The risotto is sauteed in tomato and fish broth, and a bit of the white wine sauce, making it creamy and flavorful. You will love this dish even if you aren’t watching your fat in-take.

1/2 pound salmon fillet, skinned and cut into 4 pieces
6 large sea scallops
6 shrimp, shelled and deveined
1 (6 to 8-ounce can) artichoke hearts, drained
1 cups fish Broth  plus 4 tablespoons
1/2 teaspoon garlic, minced
1/4 cup white wine
A pinch of pepper and red pepper flakes
A pinch of Old Bay seasoning

In a medium, 11-inch nonstick saute pan, over high heat:
Add 4 tablespoons of the fish broth, the garlic, a pinch of pepper, Old Bay seasoning and red pepper flakes. Cook for 30 seconds.
Add 1/4 cup of the fish broth, the salmon and the scallops and cook for a minute until, the liquid is almost gone and the fish just begins to brown. Turn, cook for a minute more, then add the wine and cook for another minute.
Add 1/2 cup of the broth; lower the heat to medium.
Cook for about 4 minutes or until the salmon and the scallops turn completely opaque and once again the liquid is almost all evaporated. (Cooking times will vary slightly depending on the thickness of the fish.)
Add the shrimp and cook until just brown on both sides. (This should take less than a minute.)
Add the last 1/4 cup of broth and the artichokes. Cook until the shrimp turns pink on both sides (about 2 minutes). Remove from the heat.

For the risotto:
2 cups risotto, cooked according to package directions but decrease recommended cooking time by five minutes)
1 cup Marinara Sauce* (see website)
1/4 cup white wine sauce
3 tablespoons fish broth
1/2 teaspoon fresh garlic, minced
2 tablespoons fresh basil, sliced
2-4 fresh, whole, basil leaves
2 tablespoons fresh Italian (flat-leaf) parsley, chopped, stems removed
A pinch of salt, pepper and red pepper flakes

In another medium, 11-inch nonstick saute pan, over high heat:
Add 3 tablespoons of fish broth.
Add the garlic, a pinch of pepper and the red pepper flakes. Cook for 30 seconds.
Add the risotto, the marinara sauce and stir.
Continue stirring while slowly adding the remaining 1/4-cup of fish broth, stirring until all the liquid is absorbed and the risotto is heated thoroughly.
Finish the risotto by stirring in the fresh sliced basil.
To Serve:
1. Place the risotto onto a warm serving platter or divide evenly among individual plates.
2. Top with the seafood.
3. Garnish with chopped fresh Italian parsley and a large basil leaf.