Yield
Makes 4 servings

How to Make It

Step 1

In a 3- to 4-quart pan over medium heat, combine oil, celery, and onion. Stir often until onion is limp, 4 to 5 minutes. Add rice and mix well.

Step 2

Add 4 cups broth and bring to a boil over high heat, stirring often. Reduce heat to simmering and stir often until rice is tender to bite, 12 to 15 minutes.

Step 3

Add scallops, peas, and ginger. Stir until scallops are opaque but still moist-looking in center of thickest part (cut to test), 5 to 7 minutes. Add lemon juice, and a little more broth if a creamier texture is desired; mix well.

Step 4

Spoon risotto into wide bowls. Sprinkle with basil and garnish with lemon wedges. Add salt and pepper to taste.

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