Spinach Seafood Risotto

    (71)
    1 hour

    A colourful seafood risotto packs with seafood, vegetables and flavour. It's great as a light dinner or a starter for a bigger meal.


    65 people made this

    Ingredients
    Serves: 4 

    • 2 tablespoons olive oil, divided
    • 2 cups (200g) Arborio rice
    • 4 cups (1 litre) boiling vegetable stock
    • 2 teaspoons crushed garlic
    • 1 medium leek, diced
    • 1 fresh red chilli, diced
    • 500g medium prawns, peeled and deveined
    • 250g small scallops
    • 430g fresh spinach leaves
    • 1/2 red capsicum, finely diced
    • 1 teaspoon fresh ground pepper

    Directions
    Preparation:25min  ›  Cook:35min  ›  Ready in:1hour 

    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.
    2. Reduce the heat to medium and stir in one-third of the boiling vegetable stock; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the stock should take 15 to 20 minutes in all.
    3. While you are cooking the rice heat the remaining tablespoon of oil in a large frypan. Stir in the garlic, leeks, red chilli, prawns and scallops. Cook until the seafood is just beginning to turn colour. Add the red capsicum and spinach; cook until the seafood is opaque.
    4. Combine with the rice and season to taste with pepper.

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    Reviews and Ratings
    Global Ratings:
    (71)

    Reviews in English (52)

    by
    81

    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).  -  15 Jul 2006  (Review from Allrecipes USA and Canada)

    by
    50

    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!  -  11 May 2008  (Review from Allrecipes USA and Canada)

    by
    34

    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  -  24 Aug 2009  (Review from Allrecipes USA and Canada)

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