0 from 6 votes
Champagne and Leek Risotto with Roasted Shrimp
With creamy rice, sautéed leeks, bubbly champagne, parmesan, lemon zest, and peas, this Champagne and Leek Risotto is a perfect late-winter or early spring dinner.
Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 4 servings
Calories: 683 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 6 cups chicken broth or stock
- 1/4 cup unsalted butter
- 2 cups chopped leeks (about 2-3 medium, white and light green parts, trimmed and washed well)
- 1 large or 2 small shallots , chopped
- 1 garlic clove , minced
- 1-1/2 cups arborio rice
- 3/4 cup champagne
- 3/4 cup frozen peas , defrosted
- 3/4 cup grated parmigiano reggiano
- 1 teaspoon chopped thyme leaves
- 2 tablespoons chopped Italian parsley
- 1 teaspoon lemon zest
- Kosher salt and freshly-ground black pepper
To roast the shrimp
- 1 tablespoon extra-virgin olive oil
- 1 pound raw shrimp (12-16 count), peeled and deveined, tails on
- Kosher salt and freshly-ground black pepper
Instructions
Make the Risotto
- Heat broth in a saucepan and keep warm.
- In a large, heavy-bottomed pot or Dutch oven, melt butter until foaming subsides. Add leeks and shallots and sauté until soft and just starting to brown, 5-8 minutes. Stir in garlic and rice, stirring to coat all of the rice grains. Cook for 2-3 minutes, until fragrant. Add champagne and stir until almost completely absorbed, scraping the bottom of the pan.
- Stir in one ladleful of hot broth. Cook, stirring constantly, until almost all of the liquid is absorbed, regulating heat to maintain a gentle, but steady bubble. Continue adding broth one ladleful at a time, gently stirring and only adding more liquid when the prior addition is nearly absorbed. Risotto is ready when rice grains are tender, but still have a slight chew in the center, and the texture looks creamy, about 25 minutes.
- Remove risotto from heat and stir in peas, Parmigiano Reggiano, thyme, parsley, lemon zest, 1/2 teaspoon pepper, and kosher salt to taste (I add about 1/2 teaspoon, but this will depend on your broth/stock). If your risotto becomes too thick after adding the cheese and peas, you can thin it out by stirring in a little extra broth.
Cup of Yum
Roast the Shrimp and Serve
- When you start the risotto, preheat oven to 425 degrees F. On a baking sheet, toss shrimp with olive oil and a few pinches of kosher salt and pepper. Roast for 8-10 minutes, until pink and firm. (I usually put the shrimp in the oven about 15 minutes into the risotto cooking process.)
- To serve, spoon risotto onto warmed dishes and top with 3-4 shrimp per serving. Garnish with additional lemon zest and chopped herbs, if desired.
Nutrition Information
Calories
683kcal
(34%)
Carbohydrates
73g
(24%)
Protein
38g
(76%)
Fat
22g
(34%)
Saturated Fat
11g
(55%)
Cholesterol
329mg
(110%)
Sodium
2489mg
(104%)
Potassium
664mg
(19%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1645IU
(33%)
Vitamin C
50.4mg
(56%)
Calcium
451mg
(45%)
Iron
8.2mg
(46%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 683
% Daily Value*
| Calories | 683kcal | 34% |
| Carbohydrates | 73g | 24% |
| Protein | 38g | 76% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 329mg | 110% |
| Sodium | 2489mg | 104% |
| Potassium | 664mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1645IU | 33% |
| Vitamin C | 50.4mg | 56% |
| Calcium | 451mg | 45% |
| Iron | 8.2mg | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.