About this recipe:Scallops and prawns are simmered together in a creamy leek risotto. This risotto has the perfect combination of textures and flavours. Enjoy as a starter, for lunch or dinner.
2 tablespoons olive oil, divided
455g Arborio (risotto) rice
1 litre boiling vegetable stock
2 teaspoons finely chopped garlic
1 medium leek, chopped
1 fresh red chilli, chopped
450g medium prawns, peeled and deveined
225g small scallops
400g fresh spinach leaves
1/2 red pepper, finely chopped
1 teaspoon freshly ground black pepper
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Method Prep:25min › Cook:35min › Ready in:1hr
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.
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.