shrimp, leek and spinach risotto

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• 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.