Lemon Seafood Risotto Recipe

Name: Lemon Seafood Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
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

Servings: persons

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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large leek, cleaned and thinly sliced, 2 cloves garlic, minced, 1 cup Arborio rice, and more.

Yes, Lemon Seafood Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Seafood Risotto

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