- 2 tablespoons olive oil, divided
- 2 cups Arborio rice
- 4 cups boiling vegetable broth
- 2 teaspoons minced garlic
- 1 medium leek, chopped
- 1 fresh red chile pepper, chopped
- 1 pound medium shrimp, peeled and deveined
- 1/2 pound small scallops
- 1 (14 ounce) bag fresh spinach leaves
- 1/2 red bell pepper, finely chopped
- 1 teaspoon fresh ground pepper
- 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.
- 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.
04/01/2017
recipepes.com
Shrimp, Leek and Spinach Risotto, recipe
PT15M
PT1H
5
455 calories
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