Best 3 Shrimp Leek And Spinach Risotto Recipes

Indulge in the symphony of flavors and textures with our delectable Shrimp, Leek, and Spinach Risotto. This classic Italian dish takes on a vibrant twist with succulent shrimp, tender leeks, and vibrant spinach, all harmoniously combined in a creamy and flavorful risotto. Experience the perfect balance of briny seafood, earthy vegetables, and rich, velvety rice in every bite. Let this culinary masterpiece transport you to the heart of Italy's culinary traditions, with its vibrant colors, enticing aromas, and unforgettable taste.

**Additional Recipes to Tantalize Your Taste Buds:**

1. **Prawn and Chorizo Risotto:** Savor the bold and spicy flavors of this Spanish-inspired risotto. Tender prawns and smoky chorizo sausage are combined with juicy tomatoes, aromatic peppers, and a hint of paprika for a dish that is sure to tantalize your taste buds.

2. **Asparagus and Goat Cheese Risotto:** Experience the delicate flavors of spring with this elegant risotto. Fresh asparagus, creamy goat cheese, and nutty Parmesan cheese come together in a symphony of flavors and textures. Each bite offers a delightful burst of asparagus and a subtle tang from the goat cheese, perfectly complemented by the rich and creamy risotto.

3. **Wild Mushroom Risotto:** Embark on a culinary journey through the forest with this earthy and flavorful risotto. A medley of wild mushrooms, including porcini, shiitake, and chanterelle, are sautéed until fragrant and combined with Arborio rice, white wine, and a touch of truffle oil. Indulge in the umami-rich broth and the delectable texture of the tender mushrooms in every spoonful.

4. **Roasted Butternut Squash Risotto:** Experience the warm and comforting flavors of fall with this hearty and colorful risotto. Roasted butternut squash, with its naturally sweet and nutty flavor, is combined with creamy Arborio rice, savory herbs, and a hint of cinnamon. This dish is a celebration of autumn's bounty, offering a delightful balance of sweetness, savory, and spice.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP 'N' SPINACH RISOTTO

Shrimp 'n' Spinach Risotto image

I enjoy concocting new, healthy recipes and spinach is one of the few vegetables that my husband will eat. My creamy risotto makes a great side dish, but doubles as a meal-in-one as well. -Jennifer Neilsen, Williamston, North Carolina

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

3-1/4 to 3-3/4 cups reduced-sodium chicken broth
1-1/2 cups chopped fresh mushrooms
1 small onion, chopped
1 tablespoon butter
3 garlic cloves, minced
1 cup uncooked arborio rice
1 package (6 ounces) fresh baby spinach, coarsely chopped
1 pound cooked medium shrimp, peeled and deveined
1/2 cup shredded Parmesan cheese
1/4 teaspoon pepper

Steps:

In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute mushrooms and onion in butter until tender, about 3 minutes. Add garlic; cook 1 minute longer. Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup heated broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. , Add the spinach, shrimp, cheese and pepper; cook and stir until spinach is wilted and shrimp are heated through.

Nutrition Facts : Calories 405 calories, Fat 8g fat (4g saturated fat), Cholesterol 187mg cholesterol, Sodium 906mg sodium, Carbohydrate 47g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein.

CREAMY SPINACH AND SHRIMP RISOTTO

Creamy Spinach and Shrimp Risotto image

This spinach and shrimp risotto fills the house with a pungent, lemony aroma, and is a great summery dish.

Provided by Aubrey W.

Time 50m

Yield 4

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
2 tablespoons butter
1 medium shallot, minced
1 clove garlic, minced
2 cups Arborio rice
½ cup white wine
3 ½ cups hot chicken broth
½ pound large shrimp, peeled and deveined
salt and ground black pepper to taste
2 teaspoons olive oil, or as needed
¾ cup frozen chopped spinach, thawed and drained
¼ cup freshly grated Parmesan cheese, or more to taste
4 slices prosciutto, diced
1 small bunch fresh parsley, chopped
½ medium lemon, zested

Steps:

Heat 2 tablespoons olive oil and butter in a 12- to 14-inch skillet over medium heat. Add shallot and cook until soft, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice; cook and stir with a wooden spoon until toasted and opaque, about 4 minutes.
Add wine and let it reduce for 2 minutes. Add one ladle of chicken broth; cook and stir until it's all absorbed. Continue adding one ladle at a time, cooking and stirring until broth is absorbed before adding the next ladle. When finished, rice will be creamy and tender yet firm to the bite. Stirring in the broth should take 15 to 20 minutes in all.
Meanwhile, season shrimp with salt and pepper.
Heat remaining olive oil in a skillet; add shrimp and saute just until they turn pink, 2 to 3 minutes; they will not be fully cooked. Remove from the heat.
When the risotto is finished, stir in shrimp, spinach, 1/4 cup Parmesan cheese, prosciutto, parsley, and lemon zest. Season with salt and pepper and cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Let rest for 5 minutes. Serve with more Parmesan cheese.

Nutrition Facts : Calories 721.8 calories, Carbohydrate 98.9 g, Cholesterol 123.9 mg, Fat 22.2 g, Fiber 3.2 g, Protein 24.6 g, SaturatedFat 7.7 g, Sodium 1544.2 mg, Sugar 2.1 g

SHRIMP AND LEEK RISOTTO

Shrimp and Leek Risotto image

Make and share this Shrimp and Leek Risotto recipe from Food.com.

Provided by r8brito

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 small leeks or 1 large leek
1 cup arborio rice or 1 cup carnaroli rice
3 cups chicken broth
1/2 cup white wine, at room temperature
2 tablespoons unsalted butter, divided
12 medium shrimp, peeled and deveined
1 tablespoon olive oil
2 tablespoons grated parmesan cheese
1 large garlic clove, minced
1 tablespoon minced flat leaf parsley
1 pinch kosher salt
1 tablespoon minced chives

Steps:

Clean and prep the leeks by trimming the roots and dark green leaves from the stalks, then slit each in half lengthwise and thoroughly swish each half in a large bowl of water to remove any sand and sediment that might be stuck between the root layers, gently frilling them apart with your thumbs. Pat dry and slice each half into 1/8-inch thick half-moons.
In a small saucepan, bring the chicken broth to a simmer and keep warm over low heat.
In a large saucepan or Dutch oven, melt 1 tablespoon butter over medium-low heat and add the olive oil. Add the leeks and garlic, and sprinkle a pinch of kosher salt evenly over the vegetables. Cook for about 5 minutes, stirring occasionally, until softened and just starting to caramelize.
Add the rice and stir well for 2 minutes to gently toast.
Stir in the wine and simmer until nearly evaporated.
Add 1/2 cup of the warm chicken broth to the rice and stir gently and frequently until most of the liquid is absorbed. Continue to add broth 1/2 cup at a time, stirring as the rice continues to cook and absorb liquid.
After 15-20 minutes, most of the broth should be absorbed and the rice should taste tender and chewy but slightly firm to the bite. There will still be a good amount of sauce in the pan with the rice; risotto isn't fluffy and dry like a pilaf, but retains a slightly soupy texture.
Before you add your last ladleful of broth, stir in the shrimp to cook through as the liquid is absorbed.
Season the risotto with salt and pepper to taste, stir in the remaining butter, the Parmesan, parsley, and chives, and serve immediately.

Nutrition Facts : Calories 366.5, Fat 11.4, SaturatedFat 4.9, Cholesterol 17.5, Sodium 651.4, Carbohydrate 51, Fiber 2.7, Sugar 3.5, Protein 9.1

Tips:

Mise en place: Before you start cooking, have all your ingredients prepped and measured. This will help you stay organized and avoid scrambling.
Use high-quality ingredients: The better the ingredients, the better the risotto will be. Look for fresh, flavorful shrimp, leeks, and spinach.
Cook the rice properly: Risotto is a slow-cooked dish, so be patient. Cook the rice over low heat and stir it frequently to prevent it from sticking. High heat will not lead to a cooked risotto, but to a burnt one.
Add the liquid gradually: Don't add all the liquid at once. Add it in small increments, stirring constantly, until the rice is cooked through and creamy.
Don't overcook the shrimp: Shrimp cooks quickly, so be careful not to overcook it. Add the shrimp towards the end of the cooking process, just until it is cooked through.
Season to taste: Taste the risotto before serving and adjust the seasoning as needed. You may want to add more salt, pepper, or Parmesan cheese.

Conclusion:

Shrimp, leek, and spinach risotto is a delicious and elegant dish that is perfect for a special occasion. It is also relatively easy to make, as long as you follow a few simple tips. With a little planning and effort, you can create a dish that will impress your guests and leave them wanting more.