The Best Recipes: Shrimp, Leek and Spinach Risotto

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Shrimp, Leek and Spinach Risotto

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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

Instructions :

Prep : 25M	Cook : 4M	Ready in : 1H

• 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.

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