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Seafood and Lemon Risotto
Vegetable oil spray
1 medium leek, sliced
2 cloves garlic, minced
1 cup rice
2 cups low-sodium chicken broth
1 cup dry white wine
8 ounces bay scallops, rinsed
8 ounces medium shrimp
3 ounces fresh snow peas, trimmed and halved
1/2 medium red bell pepper
3 Tablespoons grated or shredded Parmesan cheese
2 Tablespoons chopped fresh basil
1 1/2 to 2 Tablespoons finely shredded lemon rind
Grated or shredded Parmesan

Spray a medium saucepan with vegetable oil spray. Cook leek and garlic over medium-low heat for about five minutes or until leek is tender. Add rice. Stir well. Cook for five minutes, stirring often. Add 1 1/2 cups broth. Bring to a boil over high heat, stirring often. Reduce heat and simmer, uncovered, for five minutes, stirring occasionally. Add remaining chicken broth and wine. Increase heat to medium and cook for five to eight minutes, stirring constantly. A small amount of liquid should remain. Add scallops, shrimps, pea pods and bell pepper. Cook, stirring constantly, until liquid is almost absorbed, about five minutes (rice should be just tender and slightly creamy. Stir in 3 Tablespoons Parmesan, basil and lemon peel. Heat through. Serve immediately with additional Parmesan.