Shrimp, Leek and Spinach Risotto 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
• 0.5 pound small scallops
• 1 (14 ounce) bag fresh spinach leaves
• 0.5 red bell pepper, finely chopped
• 1 teaspoon fresh ground pepper