Lemon Seafood Risotto
Serves: 4
Kendrick Gleason
1 January 1970
Based on User reviews:
56
Spice
47
Sweetness
41
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Olive Oil1 large
Leek (cleaned and thinly sliced)2 cloves
Garlic (minced)1 cup
Arborio Rice1 cup
White Wine (dry)450 g
Bay Scallops1 medium
Red Bell Pepper (diced)3 tbsps
Grated Parmesan Cheese2 tsps
Dried Basil2 tbsps
Lemon JuiceDirections:
1
Heat olive oil in a large, heavy-bottomed saucepan over medium-low heat
2
Cook the leek and garlic until soft, about 5 minutes
3
Stir in the rice, and cook for 5 minutes more, stirring frequently
4
Pour in 1 1/2 cups of the chicken broth, and bring to a boil over high heat, stirring occasionally
5
Reduce heat to medium-low, and simmer, uncovered for 5 minutes, continuing to stir
6
Pour in the remaining chicken broth and wine, increase heat to medium, and cook for about 5 more minutes, stirring constantly
7
Add the scallops, shrimp, peas, and red pepper
8
Cook, stirring constantly, until the remaining liquid is almost absorbed, and the seafood has cooked, about 5 minutes
9
When the rice is just tender and slightly creamy, season with Parmesan cheese, basil, lemon juice, and pepper