Ingredients

Adjust Servings:

	2 tbsp 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
	1/2 lb bay scallops
	1 cup fresh snow peas – trimmed and halved crosswise
	1 medium red bell pepper – diced
	3 tbsp Parmesan cheese – grated
	2 tsp dried basil
	2 tbsp lemon juice
	ground black pepper to taste

Nutritional information

330 kcal

calories

39.6 g

carbohydrates

19.7 g

protein

6.5 g

fat

201 mg

sodium

74 mg

cholesterol

Lemon Seafood Risotto

Name: Lemon Seafood Risotto
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 Servings
Ingredients: tbsp olive oil: 2; large leek – cleaned and thinly sliced: 1; cloves garlic – minced: 2; cup Arborio rice: 1; cups low-sodium chicken broth – divided: 2; cup dry white wine: 1; lb bay scallops: 1/2; cup fresh snow peas – trimmed and halved crosswise: 1; medium red bell pepper – diced: 1; tbsp Parmesan cheese – grated: 3; tsp dried basil: 2; tbsp lemon juice: 2; ground black pepper to taste

Features:

Cuisine:

Australian

55 mins
Serves 6
Easy

Ingredients

2 tbsp 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
1/2 lb bay scallops
1 cup fresh snow peas – trimmed and halved crosswise
1 medium red bell pepper – diced
3 tbsp Parmesan cheese – grated
2 tsp dried basil
2 tbsp lemon juice
ground black pepper to taste

How to make Lemon Seafood Risotto

Heat olive oil in a large, heavy-bottomed saucepan at a medium temperature.
Cook the leek and garlic until they turn soft; about 5 min.
Stir in the rice and cook for 5 more mins; stirring frequently.
Pour in 1 1/2 cups of the chicken broth and bring to a boil over high heat while stirring occasionally.
Reduce the heat to medium-low and let simmer while remaining uncovered for 5 mins while continuing to stir.
Pour in the remaining chicken broth and wine.
Increase the temperature to medium and cook for about 5 mins while stirring constantly.
Add the shrimp, scallops, peas, and red pepper.
Cook while continuously stirring until the remaining liquid is mostly absorbed and the seafood has cooked; about 5 min.
Season with Parmesan cheese, basil, lemon juice, and pepper when the rice becomes tender and slightly creamy.

Trivia

The creamy texture of risotto comes from the starch released by the rice grains as they cook.