Pronto Scallop Risotto

By Sunset
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1 tablespoon olive oil

1/3 cup chopped celery

1/3 cup chopped red onion

1 1/4 cups medium-grain white rice such as pearl or arborio

About 4 cups fat-skimmed chicken broth

3/4 pound bay scallops, rinsed and drained

1 cup frozen petite peas

2 teaspoons grated fresh ginger

1 tablespoon lemon juice

2 tablespoons finely shredded fresh basil leaves

Lemon wedges

Salt and fresh-ground pepper

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