This seafood risotto with scallops and shrimp is seasoned with white wine, garlic, basil, and lemon juice to create a delicious shellfish 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
1 medium red bell pepper, diced
1 large leek, cleaned and thinly sliced
2 cups low-sodium chicken broth, divided
1 cup fresh snow peas, trimmed and halved crosswise
