"A delicious spring/summer dish with a great creamy texture and taste!" — claudinhull
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leek, cleaned and thinly sliced
low-sodium chicken broth, divided
dry white wine
medium shrimp, peeled and deveined
fresh snow peas, trimmed and halved crosswise
red bell pepper, diced
grated Parmesan cheese
ground black pepper to taste
I made some changes to the recipe but I used all of the flavors in the meal. I sauted the seafood on the side in olive oil and added a squeeze of lemon. I served the snow peas steamed on the side, and I used more chicken stock instead of wine in the recipe (only 1/2 cup of wine). I didn't put any lemon into the risotto since the wine had plenty of citrus flavors. Thanks for submitting this recipe. After a few changes we had a great meal.
If I could rate this dish zero stars, I would. This was a complete and total waste of good seafood. I consider myself to be a more advanced cook so therefore when making the risotto I heated the broth/wine and added it by 1/2 cup measures as you're supposed to do when making risotto (otherwise you'll end up with a gluey mess). So as a result, it takes much longer than the recipe states. But to be frank, don't waste your time with this recipe....it's really not good. The sourness of the wine/lemon juice completely overpowers the flavour of everything else (the seafood choices in this recipe are such delicate flavours!). I made this for my husband and mother and none of us could eat it...it was that bad.
good and refreshing flavor. Hubby found it a little too sour, so next time I'll only use about half the lemon juice. Also didn't use scallop, which I think would've given it a more complex flavor.
This is a wonderful, easy risotto. I only had cooked frozen shrimp on hand and, after thawing, I threw them in for the last few minutes to heat through. Otherwise I followed the recipe exactly, and it was a big hit with my family. Not too lemony at all, as some reviewers thought.
This was really good! I didn't follow the directions exactly with respect to the risotto technique, but instead followed the method I always use: after cooking the rice for a minute or two in the oil, add about 1/2 cup of wine. When that has been absorbed, add the chicken stock about 1/2 cup at a time, stirring frequently and adding the next 1/2 cup after the previous one has been mostly absorbed. (Note: The stirring is important because it releases the starches in the rice, which is what makes risotto so creamy without using any actual cream.) When the rice seemed like it was about 5 minutes away from being done, I added the peppers, scallops, etc. The name of this dish is a bit of a misnomer. The lemon added at the end makes a huge difference in brightening up the dish and I really loved it, but it does not taste lemony. Just a warning in case you are craving something with a real lemon zing!
Made a few modifications to this recipe. Skipped the leek, substituted asparagus for the snow peas. Used both lemon juice and lemon zest. Used fresh basil leaves instead of dried. Also added butter with the wine Turned out really creamy with an excellent tart flavor.
This was delicious. Only problem - I followed the 2 serving amount and it was not enough for 2 people.
Love it! Used all scallops (no shrimp). Only because I had scallops left to use. Used peas but next time will definately make with asparagus. Added 1T butter at end. Mmmmm. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Seafood Risotto
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 58
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