Seafood Risotto

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

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
• 0.5 pound medium shrimp, peeled and deveined
• 0.5 pound bay scallops

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.