• 4servings
  • 60minutes
  • 714calories

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Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil, divided

  2. 455g Arborio (risotto) rice

  3. 1 litres boiling vegetable stock

  4. 2 teaspoons finely chopped garlic

  5. 1 medium leek, chopped

  6. 1 fresh red chilli, chopped

  7. 450g medium prawns, peeled and deveined

  8. 225g small scallops

  9. 400g fresh spinach leaves

  10. 1/2 red pepper, finely chopped

  11. 1 teaspoon fresh ground pepper

Instructions Jump to Ingredients ↑

  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. 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.

  2. While you are cooking the rice, heat the remaining tablespoon of oil in a pan. Stir in the garlic, leeks, chilli, prawns and scallops. Cook until the seafood is just beginning to change colour. Add the red pepper and spinach; cook until the seafood is opaque. Combine with the rice and season to taste with pepper.


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