Name: Shrimp, Leek and Spinach Risotto
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Olive oil, divided - 2 tablespoons; Arborio rice - 2 cups; Boiling vegetable broth - 4 cups; Minced garlic - 2 teaspoons; Leek, chopped - 1 medium; Fresh red chile pepper, chopped - 1; Medium shrimp, peeled and deveined - 1 pound; Small scallops - ½ pound; Fresh spinach leaves - 1 (14 ounce) bag; Red bell pepper, finely chopped - ½; Fresh ground pepper - 1 teaspoon

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Shrimp, Leek and Spinach Risotto

1. Olive oil, divided - 2 tablespoons

2. Arborio rice - 2 cups

3. Boiling vegetable broth - 4 cups

4. Minced garlic - 2 teaspoons

5. Leek, chopped - 1 medium

6. Fresh red chile pepper, chopped - 1

7. Medium shrimp, peeled and deveined - 1 pound

8. Small scallops - ½ pound

9. Fresh spinach leaves - 1 (14 ounce) bag

10. Red bell pepper, finely chopped - ½

11. Fresh ground pepper - 1 teaspoon

How to cook deliciously - Shrimp, Leek and Spinach Risotto

1. Stage

Heat 1 tablespoon of olive oil in a large, heavy bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in one-third of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.

2. Stage

While you are cooking the rice, heat the remaining tablespoon of oil in a pan. Stir in the garlic, leeks, red chili, shrimp, and scallops. Cook until the seafood is just beginning to turn color. Add the red bell pepper and spinach; cook until the seafood is opaque. Combine with the rice, and season to taste with pepper.