This seafood risotto is easy to make and quicker than a classic risotto. It has a gorgeous creamy texture and taste and makes a delicious spring or summer dish!
Ingredients
- olive oil: 2 Tbsp
- leek, cleaned and: 1 piece (sliced)
- garlic: 2 clove (minced)
- arborio rice: 1 cup
- low-sodium chicken broth: 2 cups (divided)
- dry white wine: 1 cup
- bay scallops: 0.5 pound
- medium shrimp: 0.5 pound (peeled and deveined)
- snow peas, trimmed and halved crosswise: 1 cup (fresh)
- medium red bell pepper: 1 piece (diced)
- Parmesan cheese: 3 Tbsp (grated)
- basil: 2 tsp (dried)
- lemon juice: 2 Tbsp
- ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Heat olive oil in a large, heavy-bottomed saucepan over medium-low heat. Add leek and garlic; cook and stir until soft, about 5 minutes. Add rice and cook for 5 minutes more, stirring frequently.
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Pour in 1 1/2 cups 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 occasionally. Pour in remaining chicken broth and wine; increase heat to medium and cook for about 5 more minutes, stirring constantly.
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Add scallops, shrimp, peas, and red pepper. Cook, stirring constantly, until remaining liquid is almost absorbed and seafood has cooked, about 5 minutes. When rice is just tender and slightly creamy, season with Parmesan cheese, basil, lemon juice, and pepper.
