SEAFOOD AND LEMON RISOTTO
Source of Recipe
American Heart Association
List of Ingredients
Serves 4
Vegetable oil spray
1 medium leek, sliced
2 cloves garlic, minced, or 1 teaspoon bottled minced garlic
1 cup Arborio rice or medium-grain rice (about 8 ounces)
1 1/2 cups low-sodium chicken broth
1/2 cup reduced-sodium chicken broth
1 cup dry white wine or nonalcoholic white wine
8 ounces bay scallops, rinsed
8 ounces medium shrimp in shells, rinsed, peeled, and deveined
3 ounces fresh snow pea pods, trimmed and halved crosswise
1/2 medium red bell pepper, chopped
3 tablespoons grated or shredded Parmesan cheese
2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled
1 1/2 to 2 tablespoons finely shredded lemon peel
Grated or shredded Parmesan cheese (optional)
Recipe
Spray a medium saucepan with vegetable oil spray. Cook leek and garlic over medium-low heat for about 5 minutes, or until leek is tender.
Add rice. Stir well. Cook for 5 minutes, stirring often.
Add 1 1/2 cups of broth. Bring to a boil over high heat, stirring occasionally.
Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. Add remaining chicken broth and wine. Increase heat to medium and cook for 5 to 8 minutes, stirring constantly (some liquid should remain). Add scallops, shrimp, pea pods, and bell pepper. Cook, stirring constantly, until liquid is almost absorbed, about 5 minutes (rice should be just tender and slightly creamy).
Stir in 3 tablespoons Parmesan cheese, basil, and lemon peel. Heat through. Serve immediately. Serve with additional Parmesan cheese, if desired.
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