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Ingredients

• 2 tablespoons olive oil
• 1 large leek, cleaned and thinly sliced
• 2 cloves garlic, minced
• 230g Arborio rice
• 500ml chicken stock, divided
• 250ml dry white wine
• 250g scallops
• 250g medium prawns, peeled and deveined
• 60g fresh mange-tout, trimmed and halved crossways
• 1 medium red pepper, diced
• 3 tablespoons grated Parmesan cheese
• 2 teaspoons dried basil
• 2 tablespoons lemon juice
• ground black pepper to taste

Description

A Delicious Seafood Risotto With A Gorgeously Creamy Texture And Taste!

All Recipes UK