Shrimp and Leek Risotto

There is something undeniably comforting about a bowl of shrimp and leek risotto The creamy rice brings together delicate leeks and tender shrimp in a dish that feels both special and easy enough for a weeknight meal I return to this recipe again and again when I want to impress guests or just treat my family to something soothing and flavorful

I once made this risotto on a cold evening when we all craved something warm and the way the leeks melted into the rice was an instant hit Now my family always requests this during shrimp season

Ingredients

• Shrimp: Fresh or frozen shrimp become juicy and tender in the hot risotto Choose large peeled shrimp for the best texture and make sure they smell sweet not fishy
• Leeks: These add gentle sweetness and a subtle onion flavor Go for firm white and light green stalks and avoid any with wilted tops
• Olive oil: A good quality olive oil really enhances every other ingredient Look for extra virgin for the richest flavor
• Vegetable bouillon cube: This builds a savory base for the risotto Use a high quality cube with minimal additives or substitute with homemade or store bought broth
• Rice: Short grain risotto rice such as Arborio or Carnaroli gives the dish its signature creamy texture Choose rice with plump intact grains
• Water: Filtered water helps balance the flavors in your broth base
• Salt and pepper: Season to taste with fresh cracked pepper and enough salt to bring out the briny shrimp
• Butter: A knob of butter at the end makes the risotto extra luscious Choose European style butter for more richness

Step-by-Step Instructions

Prepare the Shrimp and Leeks:

Thaw the shrimp completely by leaving them out for several hours or placing them in warm water until soft Slice the leeks into thin even rounds using a sharp knife and rinse thoroughly to remove any grit

Make the Broth:

Bring two and a half cups of water to a rolling boil and dissolve the vegetable bouillon cube fully Set this broth aside and keep it hot

Sauté the Leeks:

Heat olive oil in a deep skillet over medium heat Add the sliced leeks sprinkle a little salt and cook for about five minutes Stir occasionally so the leeks become soft not browned This lets their gentle flavor infuse into the oil and start the flavor base

Toast the Rice:

Add the risotto rice directly into the softened leeks Stir and cook for another five minutes Continue stirring occasionally which toasts the rice and begins to build that creamy texture essential for risotto

Simmer with Broth:

Pour the prepared hot broth over the rice mixture Add a little black pepper to taste Stir gently and simmer uncovered over medium low heat according to your rice package instructions usually eighteen minutes Watch closely so the liquid does not evaporate too quickly add a little extra water if needed

Add the Shrimp:

After about eighteen minutes gently mix the thawed shrimp into the mostly cooked risotto If needed add a splash of hot water to maintain a saucy consistency Cover and cook for another five minutes so the shrimp just turn pink and juicy

Check Doneness and Finish:

Taste the rice and make sure it is creamy but no longer crunchy Leave on the heat a few more minutes if needed with extra water to keep it loose Once done turn off the heat and stir in a tablespoon of good butter Swirl until melted and serve immediately for the best texture

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The leeks totally melt into the rice and give this dish its gentle sweetness I always look forward to their scent filling my kitchen and it reminds me of Sunday dinners with my aunt who loves all things seafood

Storage Tips

Risotto is best eaten right away but you can keep leftovers in an airtight container in the fridge for up to two days When reheating add a splash of water or broth and stir gently over low heat to restore creaminess Avoid microwaving for best texture

Ingredient Substitutions

You can swap shrimp for scallops or even cooked chicken if seafood is not an option If you do not have leeks try finely sliced green onions or a sweet yellow onion For a dairy free version omit the butter and stir in a splash of olive oil at the end

Serving Suggestions

This risotto works beautifully as a main dish with a simple green salad and crusty bread For a more formal meal start with a citrusy appetizer and follow with a crisp white wine like Pinot Grigio

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Cultural Context

Risotto is a cornerstone of Italian cuisine Each region has its specialties and seafood risottos are beloved in coastal parts of Italy The gentle technique and gradual broth addition are key to the signature creaminess

Recipe FAQs

→ How do you prepare leeks for risotto?

Leeks should be sliced into thin rounds and rinsed well to remove any dirt. Sauté them gently in olive oil until softened for a sweet, mild base.

→ When should shrimp be added to risotto?

Stir in the shrimp during the last few minutes of cooking, ensuring they remain tender and are not overcooked.

→ What rice works best for a creamy result?

Arborio or Carnaroli rice are ideal, as their high starch content creates that classic, creamy texture.

→ How can I prevent risotto from drying out?

Simmer risotto gently and add broth gradually, stirring often. Adjust with extra water if needed to maintain a creamy consistency.

→ Can this dish be reheated?

Yes, reheat gently with a splash of broth or water to restore the creamy texture. Serve warm for best flavor.

→ What herbs pair well with shrimp risotto?

Fresh parsley, chives, or a touch of lemon zest brightens up the flavors without overpowering the dish.