LEEKS RISOTTO WITH GARLIC BUTTER SHRIMP
Risotto is a great week day meal to cook. It's so easy to make and what I love about it is it all can be made in one pot. Also since it makes a lot of food it is great for leftovers to take to lunch the next day. Whenever I brought it to lunch everyone thought I was being fancy and was eating left overs from a restaurant.
This dish is so comforting. It truly warms my heart when I eat it.
You can replace the leeks if you want, with kale, butternut squash, spinach, eggplant basically any vegetable you want.
2 tablespoon olive oil
1 large leek, sliced
1 shallot, diced
4 cloves of garlic, minced
1 1/2 cups Arborio rice
1/2 cup white wine
4 cups chicken broth or vegetable broth
8 tablespoons unsalted butter, divided
1 1/2 pounds medium shrimp, peeled and deveined
5 cloves garlic, minced
1/4 cup chicken stock
Juice of 1 lemon, or more, to taste
freshly ground b
2 tablespoons chopped fresh parsley leaves
Preheat oven to 400 degrees.
In a Dutch oven or ovenproof pot, heat oil over medium-high. Add leeks and shallot and cook, until soften, about 3 minutes.
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.
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.
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.
Stir in shrimp and gently toss to combine.
Serve immediately, garnished with parsley leaves, if desired.
Divide between bowls and serve with Parmesan.