Shrimp, Leek and Spinach Risotto

Recipe View 3 mins In a large, heavy-bottomed saucepan, heat 1 tablespoon of olive oil over medium-high heat. Add the Arborio rice and stir continuously until the grains are coated in oil and begin to toast, about 2-3 minutes.

Recipe View 20 mins Reduce the heat to medium. Add one-third of the boiling vegetable broth to the rice, stirring constantly until the liquid is fully absorbed. Repeat this process twice more, adding the broth in stages and stirring continuously until each addition is absorbed. This gradual incorporation of broth should take approximately 15-20 minutes and is crucial for achieving the creamy risotto texture.

Recipe View 5 mins While the rice is cooking, heat the remaining 1 tablespoon of olive oil in a separate pan over medium heat. Add the minced garlic, chopped leeks, and red chili pepper. Sauté until the leeks are softened and fragrant, about 3-5 minutes.

Recipe View 3 mins Add the shrimp and scallops to the pan with the leeks. Cook until the seafood is just beginning to turn opaque, about 2-3 minutes. Be careful not to overcook the seafood.

Recipe View 3 mins Add the finely chopped red bell pepper and fresh spinach leaves to the pan. Cook until the spinach wilts and the bell pepper is slightly softened, about 2-3 minutes.

Recipe View 1 mins Once the risotto is cooked (creamy but with a slight bite), gently fold in the seafood and spinach mixture. Season to taste with freshly ground black pepper.

Recipe View 0 mins Serve immediately. Garnish with a drizzle of olive oil or a sprinkle of fresh parsley, if desired.