Lemon Seafood Risotto

Lemon Seafood Risotto

22
claudinhull 0

"A delicious spring/summer dish with a great creamy texture and taste!"

Ingredients

55 m {{adjustedServings}} servings 330 cals
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Nutrition

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  • Calories:
  • 330 kcal
  • 16%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 201 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

22
  1. 33 Ratings

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I did not care for this recipe. I consider myself to be a more advanced cook so therefore when making the risotto I heated the broth/wine and added it by 1/2 cup measures as you're supposed to ...

I made some changes to the recipe but I used all of the flavors in the meal. I sauted the seafood on the side in olive oil and added a squeeze of lemon. I served the snow peas steamed on the s...

good and refreshing flavor. Hubby found it a little too sour, so next time I'll only use about half the lemon juice. Also didn't use scallop, which I think would've given it a more complex fla...