Shrimp, Leek and Spinach Risotto

SUBMITTED BY: MRSPETEL PHOTO BY: t_jones

"This is a great recipe!"

PREP TIME	25 Min
COOK TIME	35 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

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

READ REVIEWS (13)

DIRECTIONS

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.

Wine Tip

Try with a California Sauvignon Blanc .

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REVIEWS

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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 of broth to rice was off. I've made other risotto recipes before and it seemed fishy to me right off the bat. Usually you have several times more liquid than rice, whereas here it's only 2 to 1. My broth got sucked up so fast and my rice was so crunchy that I had to start adding hot water about halfway through. It still came out well, though. To summarize, I would suggest cutting down on the rice and pumping up the broth (at least a 3 to 1 ratio).

23 users found this review helpful

Reviewed on Jan. 9, 2007 by lellaskie

Great recipe for an inexperienced cook. Lots of Fresh grated Parmesan cheese made this meal over the top. As per other reviews I used 1 cup of rice and 4 cups of broth and it turned out perfect, enough for 4 people. Took me about 45 min to make as a first time risotto maker.

6 users found this review helpful

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 cups of veg broth. I also added a little romano cheese at the end.

5 users found this review helpful

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