Leeks Risotto With Garlic Butter Shrimp

Rye & Butter

6

Description: Risotto is a great weekday meal to cook. It’s so easy to make and what I love about it is that it can all be made in one pot. The dish is so comforting. It truly warms the heart.
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Serves
: 6
Time: 40 m (10 m prep, 30 m cook)
Ingredients:
(Ingredients and measurements subject to availability)

Risotto:

  1. 2 Tablespoons olive oil*
  2. 1 Large leek, sliced
  3. 1 shallot, diced
  4. 4 cloves of garlic, minced
  5. 1 ½ cups Arborio rice
  6. ½ cup white wine*
  7. 4 cups vegetable broth
  8. salt & pepper*
  9. parmesan cheese

Garlic Shrimp:

  1. 8 tablespoons unsalted butter, divided
  2. 1 ½ pounds medium shrimp, peeled and deveined
  3. 5 cloves garlic, minced
  4. ¼ cup chicken stock
  5. juice of 1 lemon, to taste
  6. salt*
  7. 2 tablespoons chopped fresh parsley

*Not provided:

Salt and pepper
Olive Oil
Equipment:
Dutch oven or ovenproof pot

Instructions
:

  1. Preheat oven to 400 degrees.
  2. In a Dutch oven or ovenproof pot, heat oil over medium-high. Add leeks and shallot and cook, until soften, about 3 minutes. 
  3. Add rice, season with salt and pepper. Add wine and broth; bring to a boil. Cover and transfer to oven. Bake until rice is tender and liquid is mostly absorbed, about 15 - 20 minutes.  
  4. Meanwhile melt 2 tablespoons butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  5. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
  6. Stir in shrimp and gently toss to combine.
  7. Serve immediately, garnished with parsley leaves, if desired.
  8. Divide between bowls and serve with Parmesan.

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