Suggested by Amy - Shrimp and Lemon Risotto

Shrimp and Lemon Risotto
A recipe from the American Heart Association

Vegetable oil spray

1 medium leek, sliced

2 cloves garlic, minced, or 1 teaspoon bottled minced garlic

1 cup Arborio rice or medium-grain rice (about 8 ounces)

1 1/2 cups low-sodium chicken broth

1/2 cup reduced-sodium chicken broth

1 cup dry white wine or nonalcoholic white wine

8 ounces bay scallops, rinsed

8 ounces medium shrimp in shells, rinsed, peeled, and deveined

3 ounces fresh snow pea pods, trimmed and halved crosswise

1/2 medium red bell pepper, chopped

3 tablespoons grated or shredded Parmesan cheese

2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled

1 1/2 to 2 tablespoons finely shredded lemon peel

Grated or shredded Parmesan cheese (optional)

Spray a medium saucepan with vegetable oil spray. Cook leek and garlic over medium-low heat for about 5 minutes, or until leek is tender.

Add rice. Stir well. Cook for 5 minutes, stirring often.

Add 1 1/2 cups of broth. Bring to a boil over high heat, stirring occasionally.

Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. Add remaining chicken broth and wine. Increase heat to medium and cook for 5 to 8 minutes, stirring constantly (some liquid should remain). Add scallops, shrimp, pea pods, and bell pepper. Cook, stirring constantly, until liquid is almost absorbed, about 5 minutes (rice should be just tender and slightly creamy).

Stir in 3 tablespoons Parmesan cheese, basil, and lemon peel. Heat through. Serve immediately. Serve with additional Parmesan cheese, if desired.
Cooks Tip on Risotto: For proper consistency, carefully regulate the cooking temperature so the risotto boils lightly, not vigorously. If the liquid is absorbed before the rice reaches the just-tender stage, add more broth, wine, or water, a little at a time. Arborio rice is usually used in risottos, but you can substitute a medium-grain rice if you prefer. It wont be quite as creamy, however.