Lemon Scallop Risotto

By á-3360

Ingredients

• 2 Tbs. olive oil
• 1 large leek, cleaned and thinly sliced
• 2 cloves of garlic, minced
• 1 C. arborio rice
• 2 C. chicken broth
• 1 C. dry white wine
• 1/2 lb. bay scallops
• 1 medium red pepper, diced
• 1 C. peas
• 3 Tbs. grated Parmsean cheese
• 2 tsp. dried basil
• 2 Tbs. lemon juice
• Pepper to taste

Preparation

Step 1

Heat olive oil in large, heavy bottomed saucepan over medium low heat. Cook leek and garlic until soft, about 5 mins. Stir in rice and cook 5 mins, stirring frequently. Pour in 1 1/2 C. chicken broth and bring to boil over high heat, stirring occasionally. Reduce heat to med-low and simmer incovered about 5 mins, continuing to stir. Pour in remaining broth adn wine, increase heat to medium and cook about 5 more mins, stirring constantly, Add scallops, peas, and red pepper. Cook stirring ocnstanly until the reamining liquid is almost absorbed and the seafood is cooked ( abotu 5 mins). When rice is tender and slightly creamy, season with parmsean cheese, basil, lemon juice, and pepper.