Shrimp and Scallop Risotto

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