Shrimp and Leek Risotto
This Shrimp and Leek Risotto is a creamy, flavorful, and satisfying meal that’s perfect for seafood lovers. The delicate flavors of shrimp and leeks meld together in a rich risotto, making it an ideal dish for any occasion. Whether you’re cooking for a family dinner or a special gathering, this risotto is sure to impress!
Equipment
- 1 Deep skillet
- 1 Wooden spoon
- 1 Sharp Knife
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!