Seafood Risotto

 


Seafood Risotto

Ingredients

2 tablespoons olive oil

1 large leek, cleaned and thinly sliced

2 cloves garlic, minced

1 cup Arborio rice

2 cups low-sodium chicken broth, divided

1 cup dry white wine

½ pound bay scallops

½ pound medium shrimp, peeled and deveined

1 cup fresh snow peas, trimmed and halved crosswise

1 medium red bell pepper, diced

3 tablespoons grated Parmesan cheese

2 teaspoons 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. Add leek and garlic; cook and stir until soft, about 5 minutes. Add rice and cook for 5 minutes more, stirring frequently.

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.

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.

 

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