Lemon Seafood Risotto

Name: Lemon Seafood Risotto
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 large leek, cleaned and thinly sliced; 2 cloves garlic, minced; 1 cup Arborio rice; 2 cups low-sodium chicken broth, divided; 1 cup dry white wine; ½ pound bay scallops; ½ pound medium shrimp, peeled and deveined; 1 cup fresh snow peas, trimmed and halved crosswise; 1 medium red bell pepper, diced; 3 tablespoons grated Parmesan cheese; 2 teaspoons dried basil; 2 tablespoons lemon juice; ground black pepper to taste

Rating: 4.13 stars

48 Ratings
53 Reviews
11 Photos

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

By claudinhull

Gallery

Recipe Summary test

prep:

30 mins

cook:

25 mins

total:

55 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1
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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Step 2
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.
Step 3
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

Per Serving:

330 calories; protein 19.7g; carbohydrates 39.6g; fat 6.5g; cholesterol 73.5mg; sodium 201.5mg. Full Nutrition

Reviews (53)

Most helpful positive review

AUTUMN609

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

Helpful

(21)

Most helpful critical review

kelcampbell

Allstar

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

Helpful

(44)

48 Ratings

5 star values: 19
4 star values: 22
3 star values: 3
2 star values: 2
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

kelcampbell

Allstar

12/04/2013

Helpful

(44)

LynnInHK

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

Helpful

(22)

AUTUMN609

09/30/2007

Helpful

(21)

cecefltrn

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

Helpful

(16)

Dulce

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

Helpful

(16)

Deb Dodson

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

Helpful

(8)

Kirky

04/13/2007

This was delicious. Only problem - I followed the 2 serving amount and it was not enough for 2 people. Read More

Helpful

(7)

Ann-Marie

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

Helpful

(7)

john szulewski

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

Helpful

(6)

More Reviews

Back to Lemon Seafood Risotto

All Reviews for Lemon Seafood Risotto

- of Reviews

Lemon Seafood Risotto

Servings Per Recipe: 6
Calories: 329.6

% Daily Value *

protein: 39 %

carbohydrates: 13 %

dietary fiber: 7 %

sugars:

fat: 10 %

saturated fat: 7 %

cholesterol: 25 %

vitamin a iu: 26 %

niacin equivalents: 26 %

vitamin b6: 17 %

vitamin c: 65 %

folate: 10 %

calcium: 9 %

iron: 14 %

magnesium: 19 %

potassium: 10 %

sodium: 8 %

thiamin: 7 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Lemon Seafood Risotto

1 of 53

All Reviews

kelcampbell

Allstar

12/04/2013

Helpful

(44)

LynnInHK

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.

Helpful

(22)

AUTUMN609

09/30/2007

Helpful

(21)

cecefltrn

03/12/2008

Helpful

(16)

Dulce

01/21/2011

Helpful

(16)

Deb Dodson

08/11/2009

Helpful

(8)

Kirky

04/13/2007

This was delicious. Only problem - I followed the 2 serving amount and it was not enough for 2 people.

Helpful

(7)

Ann-Marie

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!

Helpful

(7)

john szulewski