LEEKS RISOTTO WITH GARLIC BUTTER SHRIMP

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. 

 

ingredients

Rissotto 
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
Salt
Pepper
Parmesan cheese

Garlic Shrimp
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
salt
freshly ground b
2 tablespoons chopped fresh parsley leaves

servings: 6-8

preparation

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.

PORCHETTA AND SPICY BROCCOLI RABE SANDWICH

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HUMMUS

HUMMUS