I know its summer and just about every kind of fresh vegetable and fruit seems to be in season. And I have some lovely fresh parsley, lemons, and of course, lots of fresh garlic. But other than that, this dish is much all about the shrimp.
PREP TIME: 30 Min
COOK TIME: 25 Min
READY IN: 55 Min
COOK TIME: 25 Min
READY IN: 55 Min
INGREDIENTS
- 2 tablespoons olive oil
- 1 large leek, cleaned and thinly sliced
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 2-1/2 cups low-sodium chicken broth, divided
- 1/2 cup dry white wine
- 1/2 pound bay scallops
- 1/2 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
- Ground black pepper to taste
DIRECTIONS
- 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, 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, and pepper.
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