Shrimp and Leek Risotto
- 3 small leeks or 1 large leek
- 1 cup Arborio or Carnaroli rice
- 3 cups chicken broth
- 1/2 cup white wine, at room temperature
- 2 tablespoons unsalted butter, divided
- 12 medium to large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 tablespoons grated Parmesan cheese
- 1 large clove garlic, minced
- 1 tablespoon minced flat-leaf parsley
- Kosher salt
- 1 tablespoon minced chives
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Chives (1 tablespoon)
- Flat-leaf parsley (1 tablespoon)
- Garlic (1 large clove)
- Leeks or 1 large leek, small (3)
- Seafood
- Shrimp, medium to large (12)
- Canned Goods
Chicken broth (3 cups)
- Cooking & Baking
- Kosher salt (1)
- Olive oil (1 tablespoon)
- Pasta & Grains
- Arborio or carnaroli rice (1 cup)
- Dairy
- Butter, unsalted (2 tablespoons)
- Parmesan cheese, grated (2 tablespoons)
- Beer, Wine & Liquor
- White wine (1/2 cup)
Preparation
Read recipe preparation on ivillage.com
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Recipe Stats
Published April 24, 2012 (9 months ago).
46 people saved this recipe.
