Shrimp, leek & carrot risotto
This Shrimp, Leek & Carrot Risotto features fresh vegetables and tender shrimp in a creamy base, enhanced with aromatic garlic and spicy chili. A delightful seafood dish that's both hearty and elegant, perfect for a special dinner.
Cook time 26 min
Prep time 20 min
Ingredients:
2 tbsp olive oil1 leek
2 red hot chili peppers
1/2 cup white rice
2 carrots
1 stalk celery
1/3 cup fish sauce
12 oz shrimps
2 garlic cloves
This Shrimp, Leek & Carrot Risotto is a delightful fusion of fresh vegetables, succulent shrimp, and aromatic flavors. Perfect for seafood lovers, this dish is both hearty and elegant, promising to elevate your dinner experience. The combination of tender leeks, spicy chili peppers, and sweet carrots mingles wonderfully with the shrimp, all enveloped in creamy risotto rice.
Instructions:
- Slice the leek thinly and set aside.
- Chop the red hot chili peppers and set aside.
- Dice the carrots and celery and set aside.
- Mince the garlic and set aside.
- Peel and devein the shrimps if not pre-prepared.
- Heat 2 tbsp of olive oil in a large pan or skillet over medium heat.
- Add the sliced leek and cook for 3-4 minutes until softened.
- Add the minced garlic and chopped chili peppers, stir and cook for another minute until fragrant.
- Add the diced carrots and celery to the pan. Stir and cook for about 5-6 minutes until the vegetables begin to soften.
- Stir in the white rice, ensuring it gets coated with the olive oil and mixed with the vegetables. Cook for about 2 minutes until the rice is lightly toasted.
- Add a ladle of water or vegetable broth and stir. Once the liquid is mostly absorbed, continue adding more liquid a ladle at a time, stirring frequently. This process should take about 18-20 minutes until the rice is cooked and creamy.
- When the rice is almost done, stir in the shrimp. Cook for 3-5 minutes until the shrimp turn pink and are cooked through.
- Pour in the fish sauce and mix well, adjusting the seasoning with salt and pepper to taste.
- Once the risotto has reached a creamy consistency and the shrimp are fully cooked, remove the pan from heat.
- Let the risotto sit for a minute or two.
- Serve the Shrimp, Leek & Carrot Risotto hot, garnished with additional pepper if desired.
Enjoy your delicious and aromatic Shrimp, Leek & Carrot Risotto with family or friends. The harmonious blend of flavors and the creamy texture of the risotto will surely make this dish a favorite. Perfect for a cozy evening at home or a special dinner occasion, this risotto captures both comfort and sophistication.
Shrimp, leek & carrot risotto FAQ:
The risotto will take approximately 18-20 minutes to cook once you start adding liquid to the rice. This does not include the time needed for preparing the ingredients.
Shrimp are fully cooked when they turn pink and opaque. This usually takes about 3-5 minutes when added to the risotto.
Yes, you can store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stove, adding a splash of water or broth to restore creaminess.
If you need a substitute for fish sauce, consider using soy sauce or a mixture of soy sauce with a dash of lime juice for a similar umami flavor.
A large, wide skillet or a saucepan with a heavy bottom is best for making risotto. This allows for even cooking and helps achieve the creamy consistency.
Tips:
- Make sure to clean the shrimp thoroughly before cooking.
- Use a good-quality fish sauce to enhance the seafood flavor.
- For a creamier consistency, you can add a bit of grated Parmesan cheese towards the end of cooking.
- Cook the rice slowly, adding broth gradually, and stir frequently to achieve the perfect creamy texture.
- Season the dish to taste with salt and pepper, but keep in mind that fish sauce can be quite salty.
Nutrition per serving
4 ServingsCalories 210kcal
Protein 16g
Carbohydrates 33g
Fiber 2.83g
Sugar 5g
Fat 8g
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