Rating: 4 stars
48 Ratings
  • 5 star values: 18
  • 4 star values: 23
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2

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

Recipe Summary

cook:
25 mins
total:
55 mins
prep:
30 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; carbohydrates 39.6g; fat 6.5g; cholesterol 73.5mg; sodium 201.5mg. Full Nutrition
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