Pronto Scallop Risotto

Ingredients

• 1 cup frozen petite peas
• ¹/₃ cup chopped celery
• 2 tablespoons finely shredded fresh basil leaves
• ¾ pound bay scallops, rinsed and drained
• About 4 cups fat-skimmed chicken broth
• Lemon wedges
• 1 tablespoon olive oil
• + 5 more ingredients
• • 2 teaspoons grated fresh ginger
  • Salt and fresh-ground pepper
  • 1 tablespoon lemon juice
  • 1 ¼ cups medium-grain white rice such as pearl or arborio
  • ¹/₃ cup chopped red onion

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. 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...

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