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Shrimp, Leek and Spinach Risotto

SUBMITTED BY: MRSPETEL  PHOTO BY: Liz 

"This is a great recipe!"
Shrimp, Leek and Spinach Risotto Recipe
RECIPE RATING:
This recipe has been rated 31 times with an average star rating of 4.3
Read Reviews (23)
PREP TIME  25 Min
COOK TIME  35 Min
READY IN  1 Hr

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

DIRECTIONS

  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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed on jul. 15, 2006 by Sara 
This was good. I will say that the recipe makes very large portions and I felt that the ratio... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed on may 11, 2008 by NAPOLIMOM 
I will rate this a 5 with the following revisions: -2Tbsp olive oil for the rice and 2Tbsp... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed on dec. 12, 2006 by Lori 
I made some modifications to this recipe and it turned out great - I used 1 cup of rice and 4... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed on jan. 9, 2007 by lellaskie 
Great recipe for an inexperienced cook. Lots of Fresh grated Parmesan cheese made this meal... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed on feb. 6, 2008 by t_jones 
I use chicken broth in this recipe and all other risotto recipes because of flavor. I only did... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.35 star rating.
Reviewed on sep. 2, 2008 by dimobean 
This was my first time making Risotto, but by far not my first time eating it. My rating is a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed on dec. 18, 2006 by CARLYNSMOMMY 
We did not add shrimp to this because of preference. This was very good, but it needs more... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.35 star rating.
Reviewed on oct. 4, 2007 by R&R 
This just ended up tasting very strongly of leeks and spinach and not much else. I had... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed on mar. 17, 2009 by SMAMT 
This was SO good. Definitely needed an extra cup of liquid when making the risotto...I just... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed on nov. 27, 2006 by Mercer Family 
This was delicious, even though I didn't get the texture of the risotto exactly right. MORE

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Nutritional Information
Shrimp, Leek and Spinach Risotto

Servings Per Recipe: 4

Amount Per Serving

Calories: 714

  • Total Fat: 10.2g
  • Cholesterol: 191mg
  • Sodium: 805mg
  • Total Carbs: 108g
  •     Dietary Fiber: 5.5g
  • Protein: 44.9g

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