Shrimp and Leek Risotto

Continuing the Italian trend I’ve been on over the last week, here is another yummy dish for you! It comes courtesy of my Lidia’s Italian-American Kitchen cookbook. Well, sort of. She has her own basic risotto recipe, but I like doing my own thing for it. Hers was a bit more involved than my normal risotto. I haven’t shared my risotto recipe on here yet, so below you will find my basic risotto, which is similar to the quinoa risotto I have shared before. I will include the shrimp and leek variation because it was particularly yummy, but you could easily add other ingredients instead. Chicken, mushrooms, vegetables like broccoli, and other ingredients could be swapped in for your flavor preferences. This was one of our Friday Lent meals, and I had a shrimp craving, so here you go!

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Leeks can be super dirty, so make sure you wash them well. You can soak them and then as they rest, the dirt will sink allowing you to either use your hands or a wire skimmer/strainer to pull out the leeks.

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Do  this a couple times to make sure they are clean. You also only want the innermost parts. Splitting the leek down the middle and then pulling out the layers you want seems to be the best. For the shrimp, my husband and I split the duties: I peel them, and he deveins them! Do you devein your shrimp? I never did growing up, but his family did. We also only ever bought frozen shrimp in the bags, and they apparently bought the kind that comes in a box and you chisel out the shrimp you want. I have yet to see it, but apparently he wants to try that soon with me!

Directions for Shrimp and Leek Risotto

  • 2 cups rice, rinsed
  • 3 cups chicken broth
  • 1 cup white wine
  • Salt and pepper (to taste)
  • 1/2 teaspoon garlic powder
  • 3/4 cup chopped onion (or you can substitute 1/2 teaspoon dried chopped onion for less onion flavor)
  • Olive oil
  • 1 medium leek (just the white, yellow, and light green parts) washed thoroughly and chopped (or use a different vegetable)
  • 1 pound shrimp (cleaned, deveined, deshelled) (or use a different protein)
  • Chili oil (optional)

Heat some olive oil in a large pot or dutch oven until it shimmers. Add the leek to the pot with some salt and pepper and saute until lightly browned and softened.

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Set aside.

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Add the shrimp and sear the edges to brown them. Do not fully cook the shrimp yet.

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Set them aside.

Add a bit more olive oil if necessary, then stir in the onion. Scrape up some of the browned bits. I added a bit of white wine to help at this point. When the onions are softened, add the rice and stir it around to toast it, along with the garlic powder. If you are using dried chopped onion, add it with the garlic powder.

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Add all of the white wine at this point, stirring to scrape the bottom. As the wine gets absorbed, add a ladle of the chicken broth.

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Stir for a few minutes to allow the rice to absorb most of the broth.

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Continue adding a ladle of chicken broth at a time, allowing it to absorb until you have used it all.

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The rice will expand and get very soft.

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Stir in the leek and shrimp and continue cooking until the risotto has thickened to the consistency you like and the shrimp is cooked.

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Add the chili oil at the end, if desired.

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Directions for Shrimp and Leek Risotto (without pictures)

  • 2 cups rice, rinsed
  • 3 cups chicken broth
  • 1 cup white wine
  • Salt and pepper (to taste)
  • 1/2 teaspoon garlic powder
  • 3/4 cup chopped onion (or you can substitute 1/2 teaspoon dried chopped onion for less onion flavor)
  • Olive oil
  • 1 medium leek (just the white, yellow, and light green parts) washed thoroughly and chopped (or use a different vegetable)
  • 1 pound shrimp (cleaned, deveined, deshelled) (or use a different protein)
  • Chili oil (optional)

Heat some olive oil in a large pot or dutch oven until it shimmers. Add the leek to the pot with some salt and pepper and saute until lightly browned and softened. Set aside. Add the shrimp and sear the edges to brown them. Do not fully cook the shrimp yet. Set them aside.

Add a bit more olive oil if necessary, then stir in the onion. Scrape up some of the browned bits. I added a bit of white wine to help at this point. When the onions are softened, add the rice and stir it around to toast it, along with the garlic powder. If you are using dried chopped onion, add it with the garlic powder. Add all of the white wine at this point, stirring to scrape the bottom. As the wine gets absorbed, add a ladle of the chicken broth. Stir for a few minutes to allow the rice to absorb most of the broth. Continue adding a ladle of chicken broth at a time, allowing it to absorb until you have used it all. The rice will expand and get very soft. Stir in the leek and shrimp and continue cooking until the risotto has thickened to the consistency you like and the shrimp is cooked. Add the chili oil at the end, if desired.

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7 thoughts on “Shrimp and Leek Risotto

  1. Yumm! Risotto is one of my husband’s favorites. He loves this seafood one I make (really just clams and shrimp) from a Martha recipe – it has saffron it it, which makes the dish. I also make lemon/shrimp and mushroom…and as you said, you can pretty much throw anything in there. I never put butter or cheese in my risotto at home and we think it’s plenty creamy enough and you don’t miss it at all. : )

  2. Pingback: Braised Leeks and a Grain Class | fudgingahead

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