Lemon Seafood Risotto Recipe

What a great contrast to the everyday risotto. Wonderfully creamy, and full of taste. A lovelyt spring or summer dish for all to enjoy.
Servings:6

Ingredients
1/2 pound medium shrimp, peeled and veins removed
1/2 pound bay scallops
1 cup Arborio rice
1 large leek, washed and sliced thin
1 cup fresh snow peas, trimmed and cut in half, crosswise
1 medium red bell pepper, finely chopped
2 cups chicken broth (low sodium), separated
3 tbsp Parmesan cheese, grated
2 garlic cloves, finely diced
2 tsp dried basil
2 tbsp olive oil
2 tbsp lemon juice
ground black pepper (to taste)

Directions
Over medium-low heat, in a large, heavy-bottomed saucepan, heat olive oil and cook the leek and garlic until softened, around 5 minutes. Add in the rice, and cook for an additional 5 minutes, stirring often.
Over high heat, stir in 1 1/2 cups of the chicken broth, and bring to a boil, stirring occasionally. Lower the heat to medium-low, and cook uncovered for 5 minutes, continuing to stir. Stir in the remaining broth and wine, then increase your heat to medium, and cook for another 5 minutes, stirring continuously.
Add in the scallops, shrimp, peas, and red pepper and cook, stirring constantly, until the left over liquid is nearly absorbed, and the seafood has cooked, (this will take about 5 minutes). When the rice has just become tender and slightly creamy, season with Parmesan cheese, basil, lemon juice, and pepper.