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Seafood Spinach Risotto

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PREP TIME
25 min
COOKING TIME
35 min
TOTAL TIME
60 min
SERVINGS
4 servings
Dinner Italian
Seafood Spinach Risotto
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
Instructions
1
Firstly, warm 1 tablespoon of olive oil in a substantial saucepan with a thick base over medium-high heat. Introduce the rice into the saucepan and blend until it is evenly coated in oil and has begun to brown, approximately 2 to 3 minutes. Decrease the heat to medium and add one-third of the boiling vegetable broth; continue mixing until it has been fully incorporated. Repeat this process two more times, stirring continuously. The entire incorporation of the broth should take around 15 to 20 minutes.
2
While the rice is being prepared, warm the remaining tablespoon of oil in a separate pan. Combine the garlic, leeks, red chili, shrimp, and scallops in the pan and cook until the seafood starts to change color. Introduce the red bell pepper and spinach into the pan; cook until the seafood is opaque and visually appealing. Combine this mixture with the cooked rice, and season to taste with pepper.