This seafood risotto is easy to make and quicker than a classic risotto It has a gorgeous creamy texture and taste and makes a delicious spring or summer dish
Prep Time
55 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Heat olive oil in a large
heavy-bottomed saucepan over medium-low heat. Add leek and garlic; cook and stir until soft
about 5 minutes. Add rice and cook for 5 minutes more
stirring frequently.
Pour in 1 1/2 cups 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 occasionally. Pour in remaining chicken broth and wine; increase heat to medium and cook for about 5 more minutes
stirring constantly.
Add scallops
shrimp
peas
and red pepper. Cook
stirring constantly
until remaining liquid is almost absorbed and seafood has cooked
about 5 minutes. When rice is just tender and slightly creamy
