Lemon Herb Risotto with Scallops
Ingredients
- 3 cups low-sodium chicken broth
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter
- 1 small leek (white and light green parts only), halved lengthwise, thinly sliced and rinsed
- Kosher salt
- 3/4 cup arborio rice
- 1/3 cup dry white wine
- 8 medium sea scallops (about 8 ounces), ¿foot¿ muscles removed, patted dry
- Freshly ground pepper
- 1/3 cup grated parmesan cheese
- Grated zest and juice of 1 lemon
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh chives
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