Shrimp, Leek and Spinach Risotto

Shrimp, Leek and Spinach Risotto

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"This is a great recipe!"

Ingredients

1 h {{adjustedServings}} servings 714 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 714 kcal
  • 36%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 108g
  • 35%
  • Protein:
  • 44.9 g
  • 90%
  • Cholesterol:
  • 191 mg
  • 64%
  • Sodium:
  • 805 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  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. 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.
  2. 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.
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Reviews

46
  1. 65 Ratings

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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 o...

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 f...

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 lo...