Shrimp, leek & carrot risotto

Savor the flavors of the sea with this mouth-watering Shrimp, Leek & Carrot Risotto recipe. Combining succulent shrimp with fresh vegetables like leeks, carrots, and celery, and infused with fish sauce and a hint of red chili peppers, this creamy risotto is a delightful blend of heat and comfort. Easy to make, this dish promises a gourmet experience in every bite. Perfect for seafood lovers and risotto enthusiasts alike!

  • 14 Mar 2025
  • Cook time 26 min
  • Prep time 20 min
  • 4 Servings
  • 9 Ingredients

Shrimp, leek & carrot risotto

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.

Ingredients:

2 tbsp olive oil
27g
1 leek
180g
2 red hot chili peppers
80g
1/2 cup white rice
100g
2 carrots
120g
1 stalk celery
130g
1/3 cup fish sauce
72g
12 oz shrimps
340g
2 garlic cloves
6g

Instructions:

1. Preparation:
- 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.
2. Cooking the Base:
- 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.
3. Adding the Vegetables:
- Add the diced carrots and celery to the pan. Stir and cook for about 5-6 minutes until the vegetables begin to soften.
4. Cooking the Rice:
- 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.
5. Cooking the Shrimp:
- 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.
6. Finishing Touches:
- 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.
7. Serving:
- Serve the Shrimp, Leek & Carrot Risotto hot, garnished with additional pepper if desired.

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.

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.

Nutrition Facts
Serving Size260 grams
Energy
Calories 210kcal11%
Protein
Protein 16g11%
Carbohydrates
Carbohydrates 33g10%
Fiber 2.83g7%
Sugar 5g5%
Fat
Fat 8g10%
Saturated 1.26g4%
Cholesterol 110mg-
Vitamins
Vitamin A 350ug39%
Choline 88mg15%
Vitamin B1 0.23mg20%
Vitamin B2 0.10mg8%
Vitamin B3 3.84mg24%
Vitamin B6 0.54mg32%
Vitamin B9 130ug34%
Vitamin B12 1.04ug43%
Vitamin C 36mg41%
Vitamin E 1.99mg13%
Vitamin K 36ug31%
Minerals
Calcium, Ca 120mg9%
Copper, Cu 0.33mg36%
Iron, Fe 2.73mg25%
Magnesium, Mg 80mg20%
Phosphorus, P 280mg23%
Potassium, K 510mg15%
Selenium, Se 33ug57%
Sodium, Na 1650mg110%
Zinc, Zn 1.37mg12%
Water
Water 200g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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