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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 35 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 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. | 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons	divided	238.68	0.0	0.0	27.0
arborio rice	2	cups		-	-	-	-
vegetable broth	4	cups	boiling	649.44	105.288	23.8128	15.3504
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
leek	1		chopped	-	-	-	-
red chile pepper	1		chopped	-	-	-	-
shrimp	1	pound	peeled deveined	385.3342	0.0	91.1202	2.312
scallop	1/2	pound		156.4004	7.207999999999999	27.3361	1.1107
spinach leaf	1	bag		-	-	-	-
red bell pepper	1/2		chopped	-	-	-	-
pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.