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Shrimp, Leek and Spinach Risotto

4

0 min

Shrimp, Leek and Spinach Risotto

Shrimp, Leek and Spinach Risotto Photo 1

Category

Rice Recipes

Time

0 min

Serving

4 persons

Calories

714

Rating

4.00★ (73)

Cuisine

Author: Victoria Buriak
This is a great recipe!

Ingredients

  • olive oil: 2 Tbsp (divided)
  • arborio rice: 2 cups
  • boiling vegetable broth: 4 cups
  • garlic: 2 tsp (minced)
  • medium leek: 1 piece (chopped)
  • red Chili pepper: 1 piece (chopped, fresh)
  • medium shrimp: 1 pound (peeled and deveined)
  • small scallops: 0.5 pound
  • bag fresh spinach leaves: 1 piece (14 ounce)
  • red bell pepper: 0.5 piece (chopped)
  • ground pepper: 1 tsp (fresh)

Metric Conversion

Stages of cooking

Shrimp, Leek and Spinach Risotto Photo 21
Shrimp, Leek and Spinach Risotto Photo 32
  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.
    Shrimp, Leek and Spinach Risotto Photo 2
  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.
    Shrimp, Leek and Spinach Risotto Photo 3

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