This is a great recipe!
Ingredients
- olive oil: 2 Tbsp (divided)
- arborio rice: 2 cups
- boiling vegetable broth: 4 cups
- garlic: 2 tsp (minced)
- medium leek: 1 piece (chopped)
- red Chili pepper: 1 piece (chopped, fresh)
- medium shrimp: 1 pound (peeled and deveined)
- small scallops: 0.5 pound
- bag fresh spinach leaves: 1 piece (14 ounce)
- red bell pepper: 0.5 piece (chopped)
- ground pepper: 1 tsp (fresh)
Metric Conversion
Stages of cooking
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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.
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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.
