Seafood Risotto Tarifi

Malzemeler

• 2 tablespoons olive oil1 large leek, cleaned and thinly sliced2 cloves garlic, minced1 cup Arborio rice2 cups low-sodium chicken broth, divided1 cup dry white wine0.5 pound bay scallops0.5 pound medium shrimp, peeled and deveined1 cup fresh snow peas, trimmed and halved crosswise1 medium red bell pepper, diced3 tablespoons grated Parmesan cheese2 teaspoons dried basil2 tablespoons lemon juiceground black pepper to taste

Hazırlanışı

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. 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. 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.

Paylaş