Recipe by MRSPETEL
"This is a great recipe!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
olive oil, divided
boiling vegetable broth
fresh red chile pepper, chopped
medium shrimp, peeled and deveined
1 (14 ounce) bag
fresh spinach leaves
red bell pepper, finely chopped
fresh ground pepper
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).
This was my first time making Risotto, but by far not my first time eating it. My rating is a 3 because the rice to broth ratio should be 3:1 or slightly more, but here it is a little off. I used 5 cups broth to 1 and a half cups rice and it was almost just enough. Adding a little extra wine (Sauvignon Blanc) and water gave the rice just what it needed. To save money I excluded scallops and went with a half pound of shrimp (We are not big meatheads). I cooked through most everything accordingly, except previously noted, and it turned out delicious. I did not combine the veggies and rice, but did plate the rice with the veggies on top (allowing the diner to eat as many veggies as they wanted.
This meal was excellent and is coupled well with a homemade dry bread. The rich buttery flavor from the rice couples well with the leek and shrimp for a good finish to a good night.
I will rate this a 5 with the following revisions:
-2Tbsp olive oil for the rice and 2Tbsp for the leek mixture
-Def. needs more veggie broth, 6-8C depending on your rice
-More like 1 1/2 tsp fresh ground pepper
-1/2 tsp fresh ground salt at the end
-1/2 lemon squeezed over risotto at the end and then blended just before serving. I love a hint of lemon whenever I cook with shrimp...
This is a keeper risotto recipe!
This dish is a great base to add to your recipe box that can take on many variations. Risotto is such a comfort food if made correctly. Pair it, as this does, with a protein (shellfish) and lots of veggies, including the fiber rich, spinach, and you’ve got a great, warm & filling meal. Suggestions for base: 1. Use a good quality broth for the rice to absorb. Generally, the darker the broth, the greater the concentration of pure stock to other ingredients, typically added water and/or salt. I like Kitchen Basics chicken broth. It won’t break the bank and offers a darker stock than its competitor. 2. I used a little over a 4:1 ratio of stock to rice as others have suggested, this works out to just over a full box of the stock. The key is to stop adding broth only when the rice won’t absorb any more. When you start to feel like the rice won’t absorb any more, decrease each “test” addition so you don’t end up with soup. This should give you a nice, creamy texture. 3. I preferred cooking the shrimp & scallops in a sauté pan separate from the veggies to get a nice, caramelized sear. This will also prevent them from getting overcooked and loosing their moisture by sitting in the same pan with the veggies waiting to get done. Saute until just opaque in color and then transfer and mix with the veggies. Heat through. Suggested Variations: 1. I added 2 tablespoons of unsalted butter to the risotto for added depth. 2. Try adding a couple big handfuls of parmesan or ramano ch
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.
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.
I use chicken broth in this recipe and all other risotto recipes because of flavor.
I only did shrimp , no spinach and lots of garlic , it's always good !
I like to add shallots fresh parsley and basil at the end.
I add the raw shrimp at the very end once the heat is turned off so the shrimp don't overcook .
We did not add shrimp to this because of preference. This was very good, but it needs more vegetable broth. We had to add water to it. Will make again! Thanx!
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp, Leek and Spinach Risotto
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 92
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make simple sauteed shrimp with spicy tomato sauce.
Watch how to make this delicious mushroom risotto.
This hearty meatless lasagna is layered with cheese, fresh spinach, and sauce.