- 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
Lemon seafood risotto is a seriously fun take on your typical risotto. Risotto is a classic rice dish that originates from Lombardy, Italy, in the northern part of the country. The dish is typically creamy and doesn’t even require the addition of cream due to its preparation method. This seafood risotto recipe is particularly excellent. It is filled with shrimps and vegetables and accented with lemon. You will enjoy it most on breezy spring or summer days when paired with white wine.
Risotto is one of those dishes that is as healthy as you make it. Seafood risotto in particular has a wide variety of health benefits. While the specifics vary between the particular types of seafood, there are some general benefits that range across the entire spectrum. Seafood is low in fat; it has fewer kilojoules than the leanest prepared chicken. It’s low in cholesterol, high in protein, and full of vitamins, minerals and omega-3 fatty acids.
How to make Lemon Seafood Risotto
The creamy texture of risotto comes from the starch released by the rice grains as they cook.