I love this dish. I used this as the base for my first attempt at risotto. It's delish! I did add portobella mushrooms and extra parmesan cheese to mine and I used chicken broth and white wine as the liquid... but otherwise I followed the remaining ingredients as listed (although I only had shrip on hand...no scallops.) I reduced the rice to 1 cup, so my ratio was about 3-4 parts liquid to 1 part rice. I added fresh chopped spinach to the cooked risotto at the very end and it was perfect. (I did not cook the spinach with the other ingredients). This was very easy to make and I will make it again! Lovely dish!

Awesome recipe. Adjusted it from 2 cups broth for every 1 cup of rice, to 3 cups broth, perfect, being Spanish, I added a little cilantro or recao, and added some basil towards the end, and drizzled a little lime juice over it before serving it, to kick up the sea food a little. Instant family favorite.

Followed the advice of other posters and used 3 c of broth for each cup of rice. Substituted diced chicken thigh for the scallops and served with parmesan cheese and lemon. Just right for 4 servings. It was good but seems to still to be missing something. Would try some herbs next time.

Nice recipe. As others advised, I used 4 cups of broth for 1 cup of rice and it came out at perfectly. I also cut up some lemon wedges which I put in while cooking. Once done I removed them. It gave a nice hint of lemon to the dish.

I'm not a shrimp lover, but this was great. My favorite risotto so far!

This is a great starter recipe for risotto. I did change it by adding a extra 1 tsp. of garlic and using chicken stock instead of vegetable stock. It does make enough for 6 people with a salad and crusty bread. You do need to double on the liquid though. That is the only reason I'm not giving it 5 stars. Also you can substitute red pepper flakes for the fresh hot pepper. I started with a 1/2 tsp. but would maybe add a whole tsp. next time. My family likes more spice. Still a great idea

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.

This was the first recipe that I used from this site that both my husband and I agreed was wonderful. Like others I used 1 cup of rice and 3 cups of stock. I also used frozen peas instead of spinach and since we had no chillies I cheated and used chili flakes which worked just fine.

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!

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 .

Yum

Adjusted the proportion of rice to water as others suggested and it was fantastic. Will make again.

This was a perfect recipe to add to my dinner menu! After making a few variations such as substituting red onion instead of the leeks and using chicken broth instead of vegetable broth, my family found this recipe one that is worthy for seconds.

This just ended up tasting very strongly of leeks and spinach and not much else. I had precooked shrimp that I added right at the end and they didn't pick up much flavor. Raw shrimp that could cook longer might be better in this.

Excellent recipe. I double the amount of scallops and used green onions instead of leeks. I also added one extra cup of warm water with two cube of buillon.

This was good. I took the recommendation of some other reviewers and increased the vegetable broth to 6 cups, which worked well. I also added it in over 20+ minutes, which I think it needed to fully cook the rice. I was a little worried that this dish would be bland, since pepper is the only spice added to it, but it wasn't. It was just right as far as flavor. It was a beautiful dish as far as presentation. I wish I had taken a picture... it was quite colorful!

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.