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

Recipe Summary

prep:
30 mins
cook:
25 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

330 calories; protein 19.7g 39% DV; carbohydrates 39.6g 13% DV; fat 6.5g 10% DV; cholesterol 73.5mg 25% DV; sodium 201.5mg 8% DV. Full Nutrition
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Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/01/2007
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 and 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. Read More
(21)

Most helpful critical review

Rating: 1 stars
12/05/2013
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 do when making risotto. So as a result, it takes much longer than the recipe states. 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 cared for it. Read More
(43)
46 Ratings
  • 5 star values: 18
  • 4 star values: 21
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2
Rating: 1 stars
12/04/2013
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 do when making risotto. So as a result, it takes much longer than the recipe states. 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 cared for it. Read More
(43)
Rating: 4 stars
09/30/2007
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 and 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. Read More
(21)
Rating: 4 stars
07/17/2006
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 flavor. Read More
(21)
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Rating: 5 stars
03/12/2008
This is a wonderful easy risotto. I only had cooked frozen shrimp on hand and after thawing I threw them in for the last few minutes to heat through. Otherwise I followed the recipe exactly and it was a big hit with my family. Not too lemony at all as some reviewers thought. Read More
(16)
Rating: 4 stars
01/21/2011
This was really good! I didn't follow the directions exactly with respect to the risotto technique but instead followed the method I always use: after cooking the rice for a minute or two in the oil add about 1/2 cup of wine. When that has been absorbed add the chicken stock about 1/2 cup at a time stirring frequently and adding the next 1/2 cup after the previous one has been mostly absorbed. (Note: The stirring is important because it releases the starches in the rice which is what makes risotto so creamy without using any actual cream.) When the rice seemed like it was about 5 minutes away from being done I added the peppers scallops etc. The name of this dish is a bit of a misnomer. The lemon added at the end makes a huge difference in brightening up the dish and I really loved it but it does not taste lemony. Just a warning in case you are craving something with a real lemon zing! Read More
(16)
Rating: 5 stars
08/11/2009
Made a few modifications to this recipe. Skipped the leek substituted asparagus for the snow peas. Used both lemon juice and lemon zest. Used fresh basil leaves instead of dried. Also added butter with the wine Turned out really creamy with an excellent tart flavor. Read More
(8)
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Rating: 4 stars
04/13/2007
This was delicious. Only problem - I followed the 2 serving amount and it was not enough for 2 people. Read More
(7)
Rating: 4 stars
04/12/2010
Love it! Used all scallops (no shrimp). Only because I had scallops left to use. Used peas but next time will definately make with asparagus. Added 1T butter at end. Mmmmm. Thanks! Read More
(7)
Rating: 4 stars
01/08/2009
Just finished this easy to make dish along with the rest of the wine. Pretty tasty. Not knock your socks off good but definitely above average. I'm going to use asparagus next time and cut back slightly on the lemon. Calamari? Read More
(6)
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