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Shrimp, Leek and Spinach Risotto

Shrimp, Leek and Spinach Risotto

Cost $15, save $10

Source: Recommended by CookPal

  • 35 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Oils

    • 2 tablespoons olive oil, divided

  • Grains

    • 2 cups Arborio rice

  • Broth

    • 4 cups boiling vegetable broth

  • Vegetables

    • 🧄 2 teaspoons minced garlic
    • 1 medium leek, chopped
    • 1 fresh red chili pepper, chopped
    • ½ red bell pepper, finely chopped
    • 1 (14 ounce) bag fresh spinach leaves

  • Seafood

    • 🍤 1 pound medium shrimp, peeled and deveined
    • ½ pound small scallops

  • Spices & Seasonings

    • 🧂 1 teaspoon fresh ground pepper

STEPS

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.

2

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.

3

While you are cooking the rice, heat the remaining tablespoon of olive oil in a pan. Stir in the garlic, leeks, red chili, shrimp, and scallops. Cook until the seafood is just beginning to turn color.

4

Add the red bell pepper and spinach; cook until the seafood is opaque.

5

Combine the seafood mixture with the rice, and season to taste with pepper.

NUTRIENTS

Per 1 serving

🔥

714

Calories

  • 45
    Protein
  • 108
    Carbs
  • 10
    Fats

💡 For extra flavor, consider adding some grated Parmesan cheese on top before serving.You can replace scallops with additional shrimp or another type of seafood if preferred.If you want a spicier dish, increase the amount of fresh red chili pepper.