lemon seafood risotto

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 large leek, cleaned and thinly sliced
• 2 cloves garlic, minced
• 1 cup arborio rice
• 2 cups low-sodium chicken broth, divided
• 1 cup dry white
• 1/2 pound bay scallops
• 1/2 pound medium shrimp, peeled and deveined
• 1 cup fresh snow peas, trimmed and halved crosswise
• 1 medium red bell pepper, diced
• 3 tablespoons grated parmesan cheese
• 2 teaspoons dried basil
• 2 tablespoons lemon juice
• ground black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• heat olive oil in a large, heavy-bottomed saucepan over medium-low heat. cook the leek and garlic until soft, about 5 minutes. stir in the rice, and cook for 5 minutes more, stirring frequently.
• pour in 1 1/2 cups of the chicken broth, and bring to a boil over high heat, stirring occasionally. reduce heat to medium-low, and simmer, uncovered for 5 minutes, continuing to stir. pour in the remaining chicken broth and , increase heat to medium, and cook for about 5 more minutes, stirring constantly.
• add the scallops, shrimp, peas, and red pepper. cook, stirring constantly, until the remaining liquid is almost absorbed, and the seafood has cooked, about 5 minutes. when the rice is just tender and slightly creamy, season with parmesan cheese, basil, lemon juice, and pepper.