Ingredients

    2 tablespoons olive oil

    1 large leek, cleaned and thinly sliced

    2 cloves garlic, minced

    1 cup Arborio rice

    2 cups low-sodium veggie, seafood, or chicken broth, divided

    1 cup dry white wine or vermouth

    ½ pound medium shrimp, peeled and deveined

    1 cup fresh snow peas, trimmed and halved crosswise

    1 medium red bell pepper, diced

    3 tablespoons grated Parmesan cheese

    2 teaspoons dried basil

    2 tablespoons lemon juice

    ground black pepper to taste

Directions

Heat the olive oil in a large, heavy-bottomed saucepan over medium-low heat. Add the leek and garlic; cook and stir until soft, about 5 minutes. Add the rice and cook for 5 minutes more, stirring frequently. As you all already know, constant stirring is the trick to tasty risotto.

Pour in 1 1/2 cups of broth and bring it to a boil, stirring occasionally. Reduce the heat and simmer, uncovered, for 5 minutes, continuing to stir. Pour in the remaining broth and wine; increase heat and cook for about 5 more minutes, stirring constantly.

Add the 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.