Lemon Asparagus Risotto

Ingredients

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• 2 tablespoons olive oil
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• 1 large leek, cleaned and thinly sliced
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• 2 cloves garlic, minced
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• 1 cup Arborio rice
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• 2 cups low-sodium chicken broth, divided
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• 1 cup dry white wine
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• ½ pound bay scallops
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• ½ pound medium shrimp, peeled and deveined
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• 1 cup fresh snow peas, trimmed and halved crosswise
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• 1 medium red bell pepper, diced
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• 3 tablespoons grated Parmesan cheese
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• 2 teaspoons dried basil
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• 2 tablespoons lemon juice
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• ground black pepper to taste
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Instructions

1. 1
   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.
2. 2
   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.
3. 3
   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, season with Parmesan cheese, basil, lemon juice, and pepper.