Shrimp, Leek and Spinach Risotto

Shrimp, Leek and Spinach Risotto

46
MRSPETEL 0

"This is a great recipe!"

Ingredients

1 h servings 714 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • 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

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

46
  1. 65 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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...

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,...

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 an...

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 us...

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!

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 c...