Shrimp, Leek and Spinach Risotto

Wonderful seafood risotto is made with shrimp, scallops, red peppers, and spinach!

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 714 Calories

Ingredients

• 2 teaspoons minced garlic
• ½ pound small scallops
• 2 tablespoons olive oil, divided
• 2 cups Arborio rice
• 1 pound medium shrimp, peeled and deveined
• 1 fresh red chile pepper, chopped
• ½ red bell pepper, finely chopped
• 4 cups boiling vegetable broth
• 1 medium leek, chopped
• 1 (14 ounce) bag fresh spinach leaves
• 1 teaspoon fresh ground pepper

Recipe Instructions

Step 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.

Step 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.