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Seafood Risotto
Seafood Risotto
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Delicious seafood risotto with scallops, shrimp, white wine, garlic, basil, and lemon juice.
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
  • 0.5 pound bay scallops
  • 0.5 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
Instructions:
  • In a big, sturdy saucepan, warm up olive oil over medium-low heat. Cook leek and garlic until soft, about 5 minutes. Add rice and cook for an additional 5 minutes, stirring often.
  • Bring 1 1/2 cups of chicken broth to a boil over high heat, stirring occasionally. Simmer on medium-low for 5 minutes. Add remaining chicken broth and wine, increase heat to medium, and cook for another 5 minutes, stirring constantly.
  • Combine the scallops, shrimp, peas, and red pepper in the pan. Stir constantly until the liquid is nearly absorbed and the seafood is cooked, approximately 5 minutes. Gently fold in Parmesan cheese, basil, lemon juice, and pepper when the rice is tender and creamy.

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