Name: Seafood Risotto
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Olive oil - 2 tablespoons; Leek, cleaned and thinly sliced - 1 large; Garlic, minced - 2 cloves; Arborio rice - 1 cup; Low-sodium chicken broth, divided - 2 cups; Dry white wine - 1 cup; Bay scallops - ½ pound; Medium shrimp, peeled and deveined - ½ pound; Fresh snow peas, trimmed and halved crosswise - 1 cup; Red bell pepper, diced - 1 medium; Grated Parmesan cheese - 3 tablespoons; Dried basil - 2 teaspoons; Lemon juice - 2 tablespoons; Ground black pepper to taste - 2 tablespoons

Ingredients for - Seafood Risotto

1. Olive oil 2 tablespoons

2. Leek, cleaned and thinly sliced 1 large

3. Garlic, minced 2 cloves

4. Arborio rice 1 cup

5. Low-sodium chicken broth, divided 2 cups

6. Dry white wine 1 cup

7. Bay scallops ½ pound

8. Medium shrimp, peeled and deveined ½ pound

9. Fresh snow peas, trimmed and halved crosswise 1 cup

10. Red bell pepper, diced 1 medium

11. Grated Parmesan cheese 3 tablespoons

12. Dried basil 2 teaspoons

13. Lemon juice 2 tablespoons

14. Ground black pepper to taste 2 tablespoons

How to cook deliciously - Seafood Risotto

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.