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    You are in: Home / Recipes / Shrimp and Leek Risotto Recipe
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    Shrimp and Leek Risotto

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    40 mins

    20 mins

    r8brito's Note:

    Risotto can be simple! And with the right ingredients, delicious!

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    Units: US | Metric


    1. 1
      Clean and prep the leeks by trimming the roots and dark green leaves from the stalks, then slit each in half lengthwise and thoroughly swish each half in a large bowl of water to remove any sand and sediment that might be stuck between the root layers, gently frilling them apart with your thumbs. Pat dry and slice each half into 1/8-inch thick half-moons.
    2. 2
      In a small saucepan, bring the chicken broth to a simmer and keep warm over low heat.
    3. 3
      In a large saucepan or Dutch oven, melt 1 tablespoon butter over medium-low heat and add the olive oil. Add the leeks and garlic, and sprinkle a pinch of kosher salt evenly over the vegetables. Cook for about 5 minutes, stirring occasionally, until softened and just starting to caramelize.
    4. 4
      Add the rice and stir well for 2 minutes to gently toast.
    5. 5
      Stir in the wine and simmer until nearly evaporated.
    6. 6
      Add 1/2 cup of the warm chicken broth to the rice and stir gently and frequently until most of the liquid is absorbed. Continue to add broth 1/2 cup at a time, stirring as the rice continues to cook and absorb liquid.
    7. 7
      After 15-20 minutes, most of the broth should be absorbed and the rice should taste tender and chewy but slightly firm to the bite. There will still be a good amount of sauce in the pan with the rice; risotto isn’t fluffy and dry like a pilaf, but retains a slightly soupy texture.
    8. 8
      Before you add your last ladleful of broth, stir in the shrimp to cook through as the liquid is absorbed.
    9. 9
      Season the risotto with salt and pepper to taste, stir in the remaining butter, the Parmesan, parsley, and chives, and serve immediately.

    Ratings & Reviews:


    Nutritional Facts for Shrimp and Leek Risotto

    Serving Size: 1 (345 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 366.5
    Calories from Fat 102
    Total Fat 11.3 g
    Saturated Fat 4.9 g
    Cholesterol 17.4 mg
    Sodium 651.4 mg
    Total Carbohydrate 50.9 g
    Dietary Fiber 2.6 g
    Sugars 3.4 g
    Protein 9.1 g

    The following items or measurements are not included:


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