Ingredients for Rock Shrimp Tomato And Leek Risotto With Basil And Meyer Lemon
- 2 large leeks
- 1/2 cup heavy cream
- Tomatoes
- Basil Leaves
- Arborio Rice
- 2 tbsp butter
- White Wine
- Garlic Cloves
- Shrimp Stock
- Rock Shrimp
- Frozen Peas
- 1 Meyer lemon
- Parmigiano Reggiano Cheese
- Salt and pepper, to taste
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How to Make Rock Shrimp Tomato And Leek Risotto With Basil And Meyer Lemon
- Wash 2 leeks thoroughly, trim root ends and dark green tops. Halve lengthwise, rinse again to remove any dirt.
- Thinly slice leeks into half-moons. Separate one leek's slices from the other two.
- In a small saucepan, combine 2 sliced leeks with 1/2 cup heavy cream. Season with salt and pepper to taste.
- Bring to a boil, then reduce heat and simmer gently for 10 minutes.
- Add 1/2 cup chopped tomatoes and continue to simmer for 5 minutes.
- Meanwhile, prepare the risotto: In a heavy-bottomed, medium saucepan, melt 1 tbsp butter over medium heat.
- Add the remaining sliced leek and sauté for a few minutes until softened and slightly browned.
- Add 1 cup Arborio rice and sauté for 2-3 minutes until coated with butter and slightly toasted.
- Add 2/3 cup dry white wine and stir until mostly absorbed.
- Gradually add 4 cups warm chicken or shrimp stock, 1/2 cup at a time, stirring frequently and waiting until each addition is nearly absorbed before adding more.
- Continue adding stock until the rice is cooked through but still slightly firm (about 18-20 minutes).
- Stir in zest of 1/2 Meyer lemon and season with salt and pepper to taste.
- Add 1/4 cup chopped fresh basil and 1/2 cup frozen peas to the cream mixture. Stir to combine.
- Check seasoning, then gently fold the cream mixture into the risotto.
- Heat a large skillet over high heat. Add 1 tbsp butter, then add 1 lb rock shrimp. Season with salt and pepper.
- Sauté for 2 minutes until cooked through.
- Add the shrimp to the risotto.
- In the same skillet, melt remaining 1 tbsp butter. Add 2 cloves garlic, minced, and sauté for a few seconds.
- Add 1/3 cup dry white wine, scraping up browned bits.
- Pour wine mixture into the risotto.
- Squeeze juice of 1/2 Meyer lemon over the risotto and gently fold to combine.
- Serve in shallow bowls, garnished with grated Parmesan cheese and remaining basil chiffonade.
- Serve with the same white wine used in the risotto.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
25g
Fat
86g
Carbs
20g
