Shrimp, Leek and Spinach Risotto

Heat 28 g olive oil in a large pan over medium heat. Add 150 g diced leek and 10 g minced garlic; cook gently until soft and translucent, about 5 minutes.

Stir in 300 g Arborio rice, coating well with oil. Toast for 2 minutes, stirring constantly.

Add 800 g hot vegetable broth in 3–4 additions, stirring frequently. After 12 minutes, add 454 g shrimp and 227 g scallops.