Photo: Dana DeVolk
Shrimp, Leek and Spinach Risotto
11 ingredients
25 min + 35 min
4 servings
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Estimated Nutrition (whole recipe, rough)
522
Calories
32g
Protein
15g
Fat
66g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 1/2 pound small scallops
- 1 (14 ounce) bag fresh spinach leaves
- 1/2 red bell pepper, finely chopped
- 1 teaspoon fresh ground pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes