Description
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
- 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
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 6