Shrimp and Scallop Risotto | RICARDO

Ingredients

• 2 1/2 cups (625 ml) chicken broth
• 5 oz (140 g) medium scallops (40-60), trimmed and patted dry
• 3 tbsp butter
• 1/4 cup (60 ml) dry white wine
• 1 small carrot, cut into small dice
• 1 small celery stalk, cut into small dice
• 1/2 leek, white part only, chopped
• 1 cup (210 g) arborio rice
• 1/4 cup (60 ml) sour cream
• 2 tbsp chives, finely chopped
• 1/2 lemon, zest finely grated
• 5 oz (140 g) frozen Nordic shrimp, thawed and patted dry
• 1/4 cup (10 g) parsley leaves, finely chopped
• 1 tbsp (15 ml) olive oil
• 1 tsp (5 ml) lemon juice