Description
This is a great recipe!
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
- ½ pound small scallops
- 1 (14 ounce) bag fresh spinach leaves
- ½ red bell pepper, finely chopped
- 1 teaspoon fresh ground pepper
Instructions
- 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.
- 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.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 4