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Shrimp, Leek And Spinach Risotto



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Ingredients for 4 servings

1 (14 ounce) bag fresh spinach leaves

1 pound medium shrimp, peeled and deveined

2 tablespoons olive oil, divided

4 cups boiling vegetable broth

2 teaspoons minced garlic

1/2 pound small scallops

1 teaspoon fresh ground pepper

1 fresh red chile pepper, chopped

1/2 red bell pepper, finely chopped

1 medium leek, chopped

2 cups arborio rice

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