SHRIMP, LEEK AND SPINACH RISOTTO
This is a great recipe!
Provided by MRSPETEL
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of olive oil in a large, heavy bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in one-third of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
- While you are cooking the rice, heat the remaining tablespoon of oil in a pan. Stir in the garlic, leeks, red chili, shrimp, and scallops. Cook until the seafood is just beginning to turn color. Add the red bell pepper and spinach; cook until the seafood is opaque. Combine with the rice, and season to taste with pepper.
Nutrition Facts : Calories 714.3 calories, Carbohydrate 108 g, Cholesterol 191.2 mg, Fat 10.2 g, Fiber 5.5 g, Protein 44.9 g, SaturatedFat 1.4 g, Sodium 804.7 mg, Sugar 5.5 g
SHRIMP AND LEEK RISOTTO
Make and share this Shrimp and Leek Risotto recipe from Food.com.
Provided by r8brito
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- In a small saucepan, bring the chicken broth to a simmer and keep warm over low heat.
- 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.
- Add the rice and stir well for 2 minutes to gently toast.
- Stir in the wine and simmer until nearly evaporated.
- 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.
- 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.
- Before you add your last ladleful of broth, stir in the shrimp to cook through as the liquid is absorbed.
- Season the risotto with salt and pepper to taste, stir in the remaining butter, the Parmesan, parsley, and chives, and serve immediately.
Nutrition Facts : Calories 366.5, Fat 11.4, SaturatedFat 4.9, Cholesterol 17.5, Sodium 651.4, Carbohydrate 51, Fiber 2.7, Sugar 3.5, Protein 9.1
SEAFOOD RISOTTO WITH LEEK BROTH AND ASPARAGUS STEMS
Steps:
- Heat olive oil in a medium saucepan over medium heat. Add shallot and leek and cook until soft. Increase heat to high, add wine and cook until reduced. Add clam stock, bay leaf, parsley, and peppercorns and bring to a simmer, cook for 30 minutes. Hit with an immersion blender and strain into a clean pan. Bring to a simmer, add cream, cook for 1 minute, add fine herbs, and season with salt and pepper.
- For the Risotto: Heat the oil in medium saucepan, add onion and garlic, and cook until soft. Stir in arborio rice to coat. Add wine and cook until reduced. Add broth 2 cups at a time and cook until al dente. Season with salt and pepper to taste. Pack into small ramekins and unmold onto a shallow bowl.
- Divide seafood and asparagus among the bowls around the risotto. Ladle broth over and garnish with fine herbs.
LEEK RISOTTO
Creamy italian rice dish that is served as a main course. This is a reduced fat version. I have reduced the amount of oil and cheese used, but you can also sprinkle parmesan over the top once it's served. We make this at least one a week. It's wonderful!
Provided by Lyndsay Knox
Categories Short Grain Rice
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Pour the stock or broth into a saucepan and bring to a simmer.
- Keep liquid hot.
- In a large, heavy saucepan over low heat, heat oil.
- Add the leeks and saute about 5 minutes.
- Add the rice and stir until white spots appear in the center of the grains, about 1 minute.
- (It is very important to use Arborio rice!) Add the wine and stir until absorbed, about 2 minutes.
- Add one ladleful of the hot stock or broth, adjust the heat to maintain a gentle simmer, and cook, stirring constantly, until the liquid is absorbed, about 2 minutes.
- Continue adding the stock or broth, one ladleful at a time and stirring constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, 20-25 minutes longer.
- Add the cheese and season with salt and pepper to taste.
- Stir to mix well.
- Serve at once.
- Makes 8 cups.
More about "shrimp and leek risotto recipes"
SHRIMP AND LEEK BROWN RICE RISOTTO RECIPE - LIVELY TABLE
From livelytable.com
Reviews 6Category Main DishCuisine SeafoodTotal Time 1 hr 30 mins
- In a large dutch oven or pot, heat olive oil over medium heat. Add chopped leek, garlic, and shallot. Cook, stirring, until leek is cooked through. Season with salt and pepper to taste and transfer to a bowl for later. Add shrimp to dutch oven and cook, stirring, until shrimp are pink and cooked through. Remove to bowl that leeks are in.
- In same dutch oven, add brown rice and stir until rice in slightly toasted. Add white wine and scrape the bottom of the pan with a wooden spoon to deglaze, if necessary. Continue to stir until the liquid is absorbed.
10 SHRIMP RISOTTO RECIPES
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- Shrimp, Leek and Spinach Risotto. View Recipe. This easily customizable risotto recipe comes together in just under an hour: "Great recipe for an inexperienced cook…Took me about 45 min to make as a first time risotto maker," says reviewer lellaskie.
- Lemon Seafood Risotto. View Recipe. Bright and citrusy, this spring-inspired risotto incorporates bay scallops, shrimp, fresh snow peas, bell peppers, and fresh lemon juice.
- Garlic Shrimp and Asparagus Risotto. View Recipe. "Fresh and delicious," is how Allrecipes Allstar Buckwheat Queen describes this risotto. "Don't let the fear of having to stir keep you from trying this.
- Italian Shrimp and Scallop Risotto. View Recipe. Seafood lovers will get excited for this shrimp and scallop risotto simmered in fish stock and dry white wine.
- Prawn and Pine Nut Risotto. View Recipe. Although they're technically different animals, prawns and shrimp are nearly identical when it comes to flavor. Prawns are just noticeably larger.
- Instant Pot Shrimp Risotto with Peas. View Recipe. If you don't have time to babysit your risotto over the stove, then you'll love making it in the Instant Pot.
- Lemony Shrimp Risotto. View Recipe. Similar in taste to shrimp scampi, this easy-to-prepare risotto gets a little acidity from a dry white wine, such as Pinot Grigio.
- Instant Pot Lemony Shrimp Risotto. View Recipe. "When I learned to prepare risotto in the Instant Pot®, I never tried to do it on the stovetop again," says recipe creator and Allrecipes Allstar Bibi.
- Shrimp Risotto. View Recipe. A generous addition of grated Parmesan makes this risotto extra creamy. This is a classic and crowd-pleasing take on a favorite dish.
- Instant Pot Shrimp Risotto. View Recipe. We're rounding out our collection of shrimp risotto with a spring-appropriate recipe in which green onions, shrimp, peas, Parmesan cheese, and parsley are stirred into a rich risotto.
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