This is a great recipe!
Ingredients
- 2 tablespoons olive oil, divided
- 2 cups Arborio rice
- 4 cups boiling vegetable broth
- 2 teaspoons minced garlic
- 1 medium leek, chopped
- 1 fresh red chile pepper, chopped
- 1 pound medium shrimp, peeled and deveined
- ½ pound small scallops
- 1 (14 ounce) bag fresh spinach leaves
- ½ red bell pepper, finely chopped
- 1 teaspoon fresh ground pepper
Directions
Step 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 broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
Step 2
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 (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 714 | |
% Daily Value * | |
Total Fat10g | 13% |
Saturated Fat1g | 7% |
Cholesterol191mg | 64% |
Sodium805mg | 35% |
Total Carbohydrate108g | 39% |
Dietary Fiber6g | 20% |
Total Sugars6g | |
Protein45g | |
Vitamin C70mg | 352% |
Calcium212mg | 16% |
Iron8mg | 43% |
Potassium1068mg | 23% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this