Bay scallops and shrimp are cooked in a creamy risotto seasoned with basil and lemon juice."
Original recipe yield: 6 servings
PREP TIME 30 Min
COOK TIME 25 Min
READY IN 55 Min
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
* 1/2 pound bay scallops
* 1/2 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
* 1/4 teaspoon ground black pepper to taste
DIRECTIONS
1. 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.
2. 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.
3. 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.
