Seafood Risotto

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2 cups fat-free, less-sodium chicken broth

1 (8-ounce) bottle clam juice

2 teaspoons butter

1/4 cup chopped shallots

1/2 cup uncooked Arborio rice

1/8 teaspoon saffron threads, crushed

1 tablespoon fresh lemon juice

1/2 cup grape tomatoes, halved

4 ounces medium shrimp, peeled and deveined

4 ounces bay scallops

2 tablespoons whipping cream

Chopped fresh parsley (optional)

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