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Seafood Arborio Risotto

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PREP TIME
30 min
COOKING TIME
25 min
TOTAL TIME
55 min
SERVINGS
6 servings
Dinner Italian
Seafood Arborio 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
  • 1/2 pound bay scallops
  • 1/2 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
Instructions
1
Heat a generous amount of olive oil in a substantial saucepan with a thick base over a relatively low heat setting. Introduce the leek and garlic into the saucepan; cook and stir until they become tender, taking approximately 5 minutes. Next, add the rice to the saucepan and continue cooking for an additional 5 minutes, stirring constantly.
2
Subsequently, pour in a substantial amount of chicken broth, which should total 1 1/2 cups. Bring the mixture to a rolling boil over high heat, stirring occasionally to prevent scorching. Gradually decrease the heat to a lower setting and allow the mixture to simmer, uncovered, for 5 minutes, stirring occasionally throughout.
3
Following this, pour in the remaining chicken broth and wine; increase the heat to a moderate setting and cook for an additional 5 minutes, stirring constantly to prevent burning.
4
Introduce the scallops, shrimp, peas, and red pepper into the saucepan. Cook, stirring constantly, until the remaining liquid has almost evaporated and the seafood is cooked through, taking approximately 5 minutes. When the rice is just tender and has developed a slightly creamy texture, season with Parmesan cheese, basil, lemon juice, and pepper.