Lemon Seafood Risotto21 Reviews
- Prep: 30 min
- Cook: 25 min
- Ready In: 55 min
“A delicious spring/summer dish with a great creamy texture and taste!” - by claudinhull
Original recipe yields 6 servings
- 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.
- 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.
- 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.
Amount Per Serving (6 total)
- 330 cal
- 6.5 g
- 39.6 g
Based on a 2,000 calorie diet
Reviews (21)Rate This Recipe
"If I could rate this dish zero stars, I would. This was a complete and total waste of good seafood. I consider myself to be a more advanced cook so therefore when making the risotto I heated the bro..." See moreth/wine and added it by 1/2 cup measures as you're supposed to do when making risotto (otherwise you'll end up with a gluey mess). So as a result, it takes much longer than the recipe states. But to be frank, don't waste your time with this recipe....it's really not good. The sourness of the wine/lemon juice completely overpowers the flavour of everything else (the seafood choices in this recipe are such delicate flavours!). I made this for my husband and mother and none of us could eat it...it was that bad."
"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 side, a..." See morend I used more chicken stock instead of wine in the recipe (only 1/2 cup of wine). I didn't put any lemon into the risotto since the wine had plenty of citrus flavors. Thanks for submitting this recipe. After a few changes we had a great meal. "
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