Shrimp and Leek Risotto: A Creamy and Flavorful Mediterranean Dish
This Shrimp and Leek Risotto combines the rich flavors of seafood with the delicate taste of sautéed leeks, creating a creamy and satisfying dish that’s perfect for any occasion. The tender shrimp adds a subtle sweetness that complements the risotto’s creamy texture, while the leeks provide a mild, earthy flavor.
This recipe is simple, yet elegant, making it a great choice for both weeknight dinners and special occasions.
Why Will You Love This Recipe?
- Rich and flavorful – The combination of shrimp and leeks gives this risotto a beautiful balance of flavors, with a light seafood sweetness and a delicate vegetable note.
- Creamy texture – This risotto is cooked to creamy perfection, with just the right amount of richness from butter and olive oil.
- Simple yet elegant – Although this dish is easy to make, it feels luxurious and is perfect for entertaining or enjoying a comforting dinner at home.
Recipe Variations
- Add more vegetables – For a more robust dish, you can add other vegetables like spinach, zucchini, or peas to the risotto.
- Make it dairy-free – Substitute the butter with a dairy-free alternative and use vegetable broth instead of water for the risotto.
- Spice it up – Add a pinch of red pepper flakes or a splash of hot sauce for a spicier version of this risotto.
- Use different seafood – You can substitute shrimp with scallops, mussels, or even a mix of seafood for a variety of flavors.
Tools You’ll Need
- Deep skillet or risotto pan – To cook the leeks, shrimp, and risotto.
- Wooden spoon – For stirring the risotto as it cooks.
- Sharp knife – To slice the leeks and chop any additional ingredients.
FAQ
Can I freeze it?
Risotto is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat on the stove with a little extra water or broth to bring back the creamy texture.
How should I store leftovers?
Store leftover risotto in an airtight container in the refrigerator for up to 2 days. Reheat it gently on the stovetop or in the microwave with a little water or broth to loosen it up.
What can I serve this with?
This shrimp and leek risotto is delicious on its own but pairs well with a light green salad or a side of garlic bread.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as the broth or bouillon cube used is gluten-free. Be sure to check your specific ingredients to confirm.
Other Recipes You’ll Love
- Creamy Shrimps and Zucchini Pasta
- Tasty Cajun Shrimp and Rice
- Texas Roadhouse Grilled Shrimp Appetizer
- Chicken & Shrimp Teriyaki Pineapple Bowl
- Quinoa Leek Salad
- Comforting Potato and Leek Stew
Shrimp and Leek Risotto
Equipment
Ingredients
- 12 oz shrimp about 7.8 oz / 220 g drained weight
- 2 leeks sliced
- 2 tbsp olive oil
- 1 vegetable bouillon cube
- 1 cup rice
- 2½ cups water
- Salt and pepper to taste
- 1 tbsp butter
Instructions
- Thaw the shrimp by either leaving them out for a few hours or submerging them in hot water.
- Slice the leeks into thin rounds.
- Bring the water to a boil, dissolve the vegetable bouillon cube in it, and set aside.
- 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.
- Add the rice to the leeks and sauté for about 5 minutes, stirring occasionally.
- 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.
- After 18 minutes, add the shrimp and gently stir. If needed, add a little more water. Cover and cook for another 5 minutes.
- 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.
- Once the risotto is done, turn off the heat, add a tablespoon of butter, and stir. Serve immediately. Enjoy!
