Lemon Seafood Risotto
From pamela 17 years agoIngredients
- 1/2 pound medium shrimp, peeled and veins removed shopping list
- 1/2 pound bay scallops shopping list
- 1 cup arborio rice shopping list
- 1 large leek, washed and sliced thin shopping list
- 1 cup fresh snow peas, trimmed and cut in half, crosswise shopping list
- 1 medium red bell pepper, finely chopped shopping list
- 2 cups chicken broth (low sodium), separated shopping list
- 3 tbsp parmesan cheese, grated shopping list
- 2 garlic cloves, finely diced shopping list
- 2 tsp dried basil shopping list
- 2 tbsp olive oil shopping list
- 2 tbsp lemon juice shopping list
- ground black pepper (to taste) shopping list
How to make it
- Over medium-low heat, in a large, heavy-bottomed saucepan, heat olive oil and cook the leek and garlic until softened, around 5 minutes. Add in the rice, and cook for an additional 5 minutes, stirring often.
- Over high heat, stir in 1 1/2 cups of the chicken broth, and bring to a boil, stirring occasionally. Lower the heat to medium-low, and cook uncovered for 5 minutes, continuing to stir. Stir in the remaining broth and wine, then increase your heat to medium, and cook for another 5 minutes, stirring continuously.
- Add in the scallops, shrimp, peas, and red pepper and cook, stirring constantly, until the left over liquid is nearly absorbed, and the seafood has cooked, (this will take about 5 minutes). When the rice has just become tender and slightly creamy, season with Parmesan cheese, basil, lemon juice, and pepper.
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