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My review
Lemon Seafood Risotto
1
claudinhull
"A delicious spring/summer dish with a great creamy texture and taste!"
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Ingredients
55 m servings 330Original recipe yields 6 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 2740 Ratings
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Most helpful positive review
9/30/2007
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 s...
Most helpful critical review
8/13/2006
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 ...
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8/13/2006
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 ...
9/30/2007
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 s...
7/17/2006
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 fla...
1/19/2011
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 t...
3/12/2008
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...
8/9/2009
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...
4/10/2010
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!
4/13/2007
This was delicious. Only problem - I followed the 2 serving amount and it was not enough for 2 people.