Lemon Seafood Risotto
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
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.