Seafood Risotto
Recipe information
Recipe Icon - Master recipes
Cooking:
30 min.
Recipe Icon - Master recipes
Servings per container:
6
Recipe Icon - Master recipes
Source:

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.