Seafood 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
• 0.5 pounds bay scallops
• 0.5 pounds 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. 1

   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.

2. 2

   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.

3. 3

   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.