Shrimp, Leek And Spinach Risotto Recipe

Name: Shrimp, Leek And Spinach Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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
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.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, divided, 2 cups Arborio rice, 4 cups boiling vegetable broth, 2 teaspoons minced garlic, and more.

Yes, Shrimp, Leek And Spinach Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp, Leek And Spinach Risotto

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