Rating: 4.19 stars
73 Ratings
  • 5 star values: 29
  • 4 star values: 32
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 0

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

Nutrition Facts

714 calories; protein 44.9g; carbohydrates 108g; fat 10.2g; cholesterol 191.2mg; sodium 804.7mg. Full Nutrition
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Reviews (52)

Most helpful positive review

Rating: 4 stars
07/15/2006
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 off the bat. Usually you have several times more liquid than rice, whereas here it's only 2 to 1. My broth got sucked up so fast and my rice was so crunchy that I had to start adding hot water about halfway through. It still came out well, though. To summarize, I would suggest cutting down on the rice and pumping up the broth (at least a 3 to 1 ratio). Read More
(84)

Most helpful critical review

Rating: 3 stars
09/03/2008
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 used 5 cups broth to 1 and a half cups rice and it was almost just enough. Adding a little extra wine (Sauvignon Blanc) and water gave the rice just what it needed. To save money I excluded scallops and went with a half pound of shrimp (We are not big meatheads). I cooked through most everything accordingly except previously noted and it turned out delicious. I did not combine the veggies and rice but did plate the rice with the veggies on top (allowing the diner to eat as many veggies as they wanted. This meal was excellent and is coupled well with a homemade dry bread. The rich buttery flavor from the rice couples well with the leek and shrimp for a good finish to a good night. Read More
(12)
73 Ratings
  • 5 star values: 29
  • 4 star values: 32
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
07/15/2006
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 off the bat. Usually you have several times more liquid than rice, whereas here it's only 2 to 1. My broth got sucked up so fast and my rice was so crunchy that I had to start adding hot water about halfway through. It still came out well, though. To summarize, I would suggest cutting down on the rice and pumping up the broth (at least a 3 to 1 ratio). Read More
(84)
Rating: 5 stars
05/11/2008
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 fresh ground pepper -1/2 tsp fresh ground salt at the end -1/2 lemon squeezed over risotto at the end and then blended just before serving. I love a hint of lemon whenever I cook with shrimp... This is a keeper risotto recipe! Read More
(51)
Rating: 4 stars
08/25/2009
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 lots of veggies, including the fiber rich, spinach, and you’ve got a great, warm & filling meal. Suggestions for base: 1. Use a good quality broth for the rice to absorb. Generally, the darker the broth, the greater the concentration of pure stock to other ingredients, typically added water and/or salt. I like Kitchen Basics chicken broth. It won’t break the bank and offers a darker stock than its competitor. 2. I used a little over a 4:1 ratio of stock to rice as others have suggested, this works out to just over a full box of the stock. The key is to stop adding broth only when the rice won’t absorb any more. When you start to feel like the rice won’t absorb any more, decrease each “test” addition so you don’t end up with soup. This should give you a nice, creamy texture. 3. I preferred cooking the shrimp & scallops in a sauté pan separate from the veggies to get a nice, caramelized sear. This will also prevent them from getting overcooked and loosing their moisture by sitting in the same pan with the veggies waiting to get done. Saute until just opaque in color and then transfer and mix with the veggies. Heat through. Suggested Variations: 1. I added 2 tablespoons of unsalted butter to the risotto for added depth. 2. Try adding a couple big handfuls of parmesan or ramano ch Read More
(36)
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Rating: 4 stars
12/12/2006
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. Read More
(27)
Rating: 4 stars
01/09/2007
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 enough for 4 people. Took me about 45 min to make as a first time risotto maker. Read More
(21)
Rating: 4 stars
02/06/2008
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 and basil at the end. I add the raw shrimp at the very end once the heat is turned off so the shrimp don't overcook. Read More
(16)
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Rating: 3 stars
09/02/2008
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 used 5 cups broth to 1 and a half cups rice and it was almost just enough. Adding a little extra wine (Sauvignon Blanc) and water gave the rice just what it needed. To save money I excluded scallops and went with a half pound of shrimp (We are not big meatheads). I cooked through most everything accordingly except previously noted and it turned out delicious. I did not combine the veggies and rice but did plate the rice with the veggies on top (allowing the diner to eat as many veggies as they wanted. This meal was excellent and is coupled well with a homemade dry bread. The rich buttery flavor from the rice couples well with the leek and shrimp for a good finish to a good night. Read More
(12)
Rating: 4 stars
12/18/2006
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! Read More
(5)
Rating: 4 stars
07/22/2010
I'd never made risotto before and thankfully read the other reviews about needing extra liquid. I downsized the recipe to 1 cup of rice and a full 32oz carton of broth would be just about perfect. I only used about 3-3.5. I also started the leeks and garlic on heat earlier than the shrimp and scallops because I despise overcooked seafood and wanted to prevent that. A little lemon at the end and some fresh chopped herbs over top for color would be about my only other suggestions. Personally I loved the dish big time. The next time I make it I'll be sure to use a 4:1 ration for rice/broth finish with some lemon and fresh herbs and I think it will be even better. Read More
(4)