Directions:
- Heat olive oil in a large, heavy-bottomed saucepan over medium-low heat. Cook the leek and garlic until soft, about 5 minutes. Stir in the rice, and cook for 5 minutes more, stirring frequently.
- Pour in 1 1/2 cups of the 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. Pour in the remaining chicken broth and wine, increase heat to medium, and cook for about 5 more minutes, stirring constantly.
- Add the scallops, shrimp, peas, and red pepper. Cook, stirring constantly, until the remaining liquid is almost absorbed, and the seafood has cooked, about 5 minutes. When the rice is just tender and slightly creamy, season with Parmesan cheese, basil, lemon juice, and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 421.63 Kcal (1765 kJ) | ||
| Calories from fat | 127.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.16g | 22% | |
|---|---|---|---|
| Cholesterol | 39.61mg | 13% | |
| Sodium | 766.51mg | 32% | |
| Potassium | 313.18mg | 7% | |
| Total Carbs | 47.59g | 16% | |
| Sugars | 2.31g | 9% | |
| Dietary Fiber | 2.21g | 9% | |
| Protein | 17.47g | 35% | |
| Vitamin C | 23.8mg | 40% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 9.7mg | 54% | |
| Calcium | 66.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 129.1 Kcal (541 kJ) | ||
| Calories from fat | 39.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.34g | 22% | |
|---|---|---|---|
| Cholesterol | 12.13mg | 13% | |
| Sodium | 234.69mg | 32% | |
| Potassium | 95.89mg | 7% | |
| Total Carbs | 14.57g | 16% | |
| Sugars | 0.71g | 9% | |
| Dietary Fiber | 0.68g | 9% | |
| Protein | 5.35g | 35% | |
| Vitamin C | 7.3mg | 40% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 3mg | 54% | |
| Calcium | 20.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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