Lemon Seafood Risotto

• 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
• 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
• 2 tablespoons lemon juice
• ground black pepper to taste

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.
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.
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.

olive oil, garlic, arborio rice, chicken broth, white wine, bay scallops, shrimp, fresh snow peas, red bell pepper, parmesan cheese, basil, lemon juice, ground black pepper

Taken from www.allrecipes.com/recipe/103898/lemon-seafood-risotto/ (may not work)