Bay scallops and shrimp are cooked in a creamy risotto seasoned with basil and lemon juice to create this sumptuous seafood risotto dish.
Preparation Time
30 mins
Cooking Time
25 mins
Total Time
55 mins
Calories
330 Calories
Recipe Instructions
Step 1
Heat olive oil in a large, heavy-bottomed saucepan over medium-low heat. Add leek and garlic; cook and stir until soft, about 5 minutes. Add rice and cook for 5 minutes more, stirring frequently.
Step 2
Pour in 1 1/2 cups 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 occasionally. Pour in remaining chicken broth and wine; increase heat to medium and cook for about 5 more minutes, stirring constantly.
Step 3
Add scallops, shrimp, peas, and red pepper. Cook, stirring constantly, until remaining liquid is almost absorbed and seafood has cooked, about 5 minutes. When rice is just tender and slightly creamy, season with Parmesan cheese, basil, lemon juice, and pepper.
Ingredients
2 tablespoons lemon juice
2 tablespoons olive oil
ground black pepper to taste
2 cloves garlic, minced
1 cup dry white wine
2 teaspoons dried basil
3 tablespoons grated Parmesan cheese
1 cup Arborio rice
½ pound medium shrimp, peeled and deveined
1 medium red bell pepper, diced
½ pound bay scallops
1 large leek, cleaned and thinly sliced
2 cups low-sodium chicken broth, divided
1 cup fresh snow peas, trimmed and halved crosswise
