Lemon Seafood Risotto

Heat olive oil in a large heavy-bottomed saucepan over medium-low heat. Cook the leek and garlic until soft about 5 minutes. Stir in the rice and cook for 5 minutes more stirring frequently.

Pour in 1 1/2 cups of the chicken broth and bring to a boil over high heat stirring occasionally. Reduce heat to medium-low and simmer uncovered for 5 minutes continuing to stir. Pour in the remaining chicken broth and wine increase heat to medium and cook for about 5 more minutes stirring constantly.

Add the scallops shrimp peas and red pepper. Cook stirring constantly until the remaining liquid is almost absorbed and the seafood has cooked about 5 minutes. When the rice is just tender and slightly creamy season with Parmesan cheese basil lemon juice and pepper.