Creamy Rock Shrimp and Leek Risotto with Meyer Lemon and Basil
Indulge in this delightful and creamy risotto that combines the flavors of succulent rock shrimp and fresh leeks, enhanced by the freshness of tomatoes, sweet peas, and fragrant basil. The addition of Meyer lemon brightens the dish, adding a subtle citrus note that perfectly complements the richness of the cream and butter. This dish is reminiscent of a classic Shrimp Scampi, marrying its flavors with the luxurious texture of a well-made risotto. Ideal for a cozy dinner, this nearly soupy risotto is both satisfying and gourmet, making it a standout one-dish meal for any occasion.
N/A
Servings
400
Calories
14
Ingredients
Ingredients
Leeks
3 (divided, cleaned and sliced)
Cream
1 cup (heavy cream)
Tomato
1 large (cut into small 1/4 inch dice (or 5-6 Roma tomatoes))
Basil Leaves
10 (cut into chiffonade, divided)
Arborio Rice
1 cup (uncooked)
Butter
3 tablespoons (divided)
White Wine
1 cup (divided)
Garlic Cloves
2 large (pressed)
Shrimp Stock or Chicken Stock
3-4 cups (homemade or store-bought)
Fresh Rock Shrimp
1 lb (peeled and deveined)
Frozen Peas
3/4 cup (thawed)
Meyer Lemon
1 (juice and zest)
Parmigiano-Reggiano Cheese
to taste (freshly grated for serving)
Salt and Pepper
to taste
Instructions
1
Start by carefully washing the leeks. Trim the root end and the tops just where they begin to turn light green. Halve them lengthwise, checking for any dirt or grit. Rinse again if needed and slice the leeks into thin half-moons. Set aside the slices from one leek and keep the slices from the other two separate.
2
In a small saucepan, add the slices from two of the leeks along with the cream. Season with salt and pepper, bring to a gentle boil, then reduce the heat and let it simmer for about 10 minutes. Once done, add the diced tomatoes and continue to simmer until just softened.
3
In a heavy-bottomed stock pot, melt 1 tablespoon of butter over medium heat. Add the sliced leeks (the two chopped ones) and sauté for 3-4 minutes until softened and slightly caramelized.
4
Add the arborio rice to the pot and sauté for an additional 2-3 minutes, ensuring each grain is well-coated with the butter-leek mixture and begins to toast slightly. Pour in 2/3 cup of white wine, stirring frequently until it’s nearly absorbed.
5
Gradually add the shrimp or chicken stock, about 1/2 cup at a time, stirring often. Wait to add more stock until just a little liquid remains in the pan. Continue this process until the rice is al dente and creamy. Grate the zest of about 1/4 of the Meyer lemon into the risotto, then season to taste with salt and pepper.
6
Once the cream and tomato mixture has simmered, stir in half of the basil chiffonade and frozen peas. Check the seasoning, then gently fold this mixture into the cooked risotto.
7
In a large non-reactive skillet, heat the remaining tablespoon of butter over high heat. Season the rock shrimp with salt and pepper and sauté for about 2 minutes or until cooked through. Add the shrimp to the risotto.
8
Return the skillet to heat and melt the last tablespoon of butter. Add the garlic cloves, pressing them through a garlic press. Sauté for a few seconds, then deglaze the pan with 1/3 cup of white wine, scraping any browned bits from the pan's bottom. Pour this liquid into the risotto and finish by squeezing the juice of half the Meyer lemon on top, folding gently to incorporate all ingredients.
9
Serve the creamy risotto in shallow bowls, topped with a generous grating of Parmigiano-Reggiano and the remaining basil chiffonade. Pair with a glass of the same wine used in the dish for a harmonious dining experience.
Nutrition Information
15g
Fat
45g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Rock Shrimp and Leek Risotto?
It is a rich and creamy one-dish meal featuring arborio rice, succulent rock shrimp, leeks, sweet peas, and tomatoes, all brightened with Meyer lemon and fresh basil.
What kind of rice is best for this recipe?
Arborio rice is recommended because its high starch content creates the characteristic creamy texture essential for a good risotto.
Can I substitute Meyer lemons with regular lemons?
Yes, you can use regular lemons. However, since Meyer lemons are sweeter, you may want to use slightly less juice if using regular lemons to avoid over-acidity.
What are rock shrimp?
Rock shrimp have a hard, lobster-like shell and a flavor and texture that is firmer and sweeter than regular shrimp, often compared to lobster or langoustines.
Is there a substitute for white wine in this risotto?
If you prefer not to use wine, you can substitute it with an equal amount of shrimp or chicken stock and a small squeeze of lemon juice to provide the necessary acidity.
How many calories are in one serving of this risotto?
One serving of this Creamy Rock Shrimp and Leek Risotto contains approximately 400 calories.
What is the best way to clean leeks?
Trim the roots and dark green tops, halve them lengthwise, and rinse under cold water to remove any dirt or grit trapped between the layers before slicing.
Can I use chicken stock instead of shrimp stock?
Yes, either homemade or store-bought chicken stock is an excellent alternative if shrimp stock is unavailable.
What is the nutritional breakdown of this dish?
Per serving, this dish contains 400 calories, 15g of fat, 45g of carbohydrates, and 20g of protein.
How do I achieve a creamy risotto texture?
The creaminess comes from adding stock gradually (1/2 cup at a time) and stirring frequently to release the starches from the rice grains.
Why do I need to sauté the rice before adding liquid?
Sautéing the arborio rice for 2-3 minutes toasts the grains, which helps them maintain their structure and prevents them from becoming mushy during the long cooking process.
How long does it take to cook the rock shrimp?
Rock shrimp cook very quickly and only need about 2 minutes in a hot skillet until they are opaque and cooked through.
What does 'chiffonade' mean for the basil?
Chiffonade is a cutting technique where you stack the basil leaves, roll them tightly like a cigar, and then slice them into thin ribbons.
Can I use frozen peas in this recipe?
Yes, the recipe calls for 3/4 cup of frozen peas, which should be thawed before being stirred into the risotto near the end of cooking.
What type of tomatoes should I use?
You can use one large tomato diced small or 5-6 Roma tomatoes for a consistent texture and flavor.
What is the purpose of deglazing the pan?
Deglazing with white wine after sautéing the garlic helps lift the flavorful browned bits (fond) from the bottom of the pan to incorporate them back into the dish.
How do I know when the risotto is finished?
The risotto is ready when the rice is 'al dente'—tender but still having a slight firm bite in the center—and the consistency is nearly soupy but thick.
Can I make this dish dairy-free?
You can attempt to substitute butter with olive oil and the heavy cream with a full-fat coconut milk or cashew cream, though the flavor profile will significantly change.
Is this recipe gluten-free?
The primary ingredients are naturally gluten-free; however, ensure your shrimp or chicken stock is certified gluten-free to be certain.
What is the role of Parmigiano-Reggiano in this dish?
Freshly grated Parmigiano-Reggiano adds a salty, nutty depth of flavor and contributes to the overall richness of the risotto upon serving.
How much garlic is used in the recipe?
The recipe calls for 2 large garlic cloves, which should be pressed or finely minced.
Can I store leftovers of this risotto?
Yes, store leftovers in an airtight container in the refrigerator for up to 2 days. Note that risotto will thicken significantly as it cools.
What is the best way to reheat risotto?
Reheat it gently on the stovetop over medium-low heat, adding a splash of stock or water to loosen the rice and restore its creamy texture.
Can I use regular shrimp if I cannot find rock shrimp?
Yes, regular small or medium shrimp (peeled and deveined) can be used as a substitute, though the texture will be softer.
What wine should I serve with this meal?
A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc pairs perfectly, especially if it is the same wine used in the cooking process.
Why is the cream simmered with leeks and tomatoes separately?
Simmering them separately allows the leeks to soften and the tomatoes to release their flavor into the cream, creating a flavorful base to fold into the rice later.
Does this recipe require a lot of stirring?
Yes, frequent stirring is key to a successful risotto as it encourages the rice to release the starches that create the creamy sauce.
What makes this risotto 'nearly soupy'?
The high ratio of stock and the addition of the cream-leek-tomato mixture at the end result in a luxurious, flowing consistency rather than a stiff rice dish.
Can I add other vegetables to this dish?
While the recipe is balanced as is, you could easily add asparagus tips or sautéed mushrooms if desired.
What does the Meyer lemon zest add to the dish?
The zest provides a bright, aromatic citrus quality that cuts through the richness of the butter and cream without adding extra liquid.