Shrimp and Leek Risotto (Print Format)
Tender shrimp and leeks mingle in creamy risotto for a savory, satisfying Italian-inspired dinner.
# Ingredients:
01 -
220 g shrimp, drained
02 -
2 leeks, sliced
03 -
2 tablespoons olive oil
04 -
1 vegetable bouillon cube
05 -
1 cup rice
06 -
2.5 cups water
07 -
Salt and pepper to taste
08 -
1 tablespoon butter
# Steps:
01 -
Thaw the shrimp by either leaving them out for a few hours or submerging them in hot water.
02 -
Slice the leeks into thin rounds.
03 -
Bring the water to a boil, dissolve the vegetable bouillon cube in it, and set aside.
04 -
Heat olive oil in a large skillet over medium heat. Add the sliced leeks, sprinkle with a little salt, and sauté for about 5 minutes until softened, stirring occasionally.
05 -
Add the rice to the leeks and sauté for about 5 minutes, stirring occasionally.
06 -
Pour the prepared hot broth over the rice, season with a little pepper, and simmer according to the rice package instructions (about 18 minutes). Keep the heat at medium-low to prevent the liquid from evaporating too quickly.
07 -
After 18 minutes, add the shrimp and gently stir. If needed, add a little more water. Cover and cook for another 5 minutes.
08 -
Check the rice to make sure it’s cooked through. If not, let it cook for a few more minutes, adding more water as necessary.
09 -
Once the risotto is done, turn off the heat, add a tablespoon of butter, and stir. Serve immediately.