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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A delicious spring/summer dish with a great creamy texture and taste! 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 |
Directions:
1. 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.
2. 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.
3. 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.
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