LEMON SEAFOOD RISOTTO

Lemon Seafood Risotto image

A delicious spring/summer dish with a great creamy texture and taste!

Provided by claudinhull

Categories Main Dish Recipes Rice Risotto Recipes

Time 55m

Yield 6

Number Of Ingredients 14

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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

Steps:

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.

Nutrition Facts : Calories 329.6 calories, Carbohydrate 39.6 g, Cholesterol 73.5 mg, Fat 6.5 g, Fiber 1.7 g, Protein 19.7 g, SaturatedFat 1.4 g, Sodium 201.5 mg, Sugar 3 g