Lemon Seafood Risotto recipe
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Ingredients
- 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 wine ½ pound bay scallops ½ 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
Nutrition Info
- 329.6 caloriescarbohydrate: 39.6 gcholesterol: 73.5 mgfat: 6.5 gfiber: 1.7 gprotein: 19.7 gsaturatedFat: 1.4 gservingSize: -sodium: 201.5 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Lemon Seafood Risotto
Directions
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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 wine, 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.