Lemon Seafood Risotto

Ingredients

2 tablespoons olive oil 1large leek, cleaned and thinly  sliced 2cloves 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 1medium red bell pepper, diced  3 tablespoons grated Parmesan  cheese 2teaspoons dried basil

2 tablespoons lemon juice  ground black pepper to taste

Directions

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.