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

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.