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.
I was looking through my archives this past weekend when I was knee-deep in my site redesign (I hope everyone’s enjoying Striped Spatula’s new look and functionality!), and it suddenly struck me that I’ve never shared a recipe for risotto!
It’s such a huge omission for me because this blog is, in so many ways, a catalog of the things I love, and risotto is one of my all-time favorite dishes.
Since Valentine’s Day is coming up this weekend, I thought it would be a great time to make Champagne and Leek Risotto with Roasted Shrimp.
With creamy rice, sautéed leeks, bubbly champagne, parmesan, and the fresh flavors of lemon zest and peas, a pot of this risotto is the perfect meal to share with the person you love.
As a process, risotto is pretty easy to make, though it does require some patience.
By slowly cooking the rice (short-grain Arborio or Carnaroli) in single ladlefuls of hot broth, added only when the prior addition of liquid is absorbed, the starches are able to release from the grains and create a creamy sauce (without the addition of cream).
The best risotto still has a slight bite (much like cooking pasta “al dente”) and is loose enough to fall from a spoon, without the liquid running in your plate.
It isn’t the type of rice dish you can pop onto the stove and revisit in a half an hour. So, put on your comfiest pair of slippers and get ready to stir, stir, stir! The luscious, creamy rice is well worth the effort!
Once you have the basic technique and ratios down pat, risotto is an extremely versatile dish that’s easily customizable for the seasons. I love to make squash risotto in the fall, rich mushroom in the winter, and sweet corn in the summer.
This particular recipe is comforting enough to warm you up on a cold winter’s night, but at the same time, is brightened with colors and flavors reminiscent of spring. (Frankly, I don’t care what the groundhog said; I’m ready to serve the cold weather its eviction notice!)
Risotto traditionally starts with a base of onions, but I love the delicate flavor that butter-sautéed leeks bring to the dish. (As I mentioned around this time last year, I’m crazy about leeks and cook with them whenever possible!)
When preparing to make this recipe for Valentine’s Day, I decided to swap out the white wine I usually use to deglaze the pan for champagne. Aside from fitting with the holiday theme, it gave the finished risotto both a rounded flavor and a pleasant lightness that we thought complemented the shrimp and leeks well.
I like to arrange the simple-roasted shrimp on top of the risotto (it’s how I had a seafood risotto served in a restaurant several years ago, and the presentation was so pretty that I started doing it at home).
If you prefer, you can certainly remove the tails after roasting the shrimp, cut the meat into chunks, and stir them into the risotto just before serving. Any way you plate it, this risotto is true love!
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📖 Recipe
Champagne and Leek Risotto with Roasted Shrimp
Ingredients
- 6 cups chicken broth or stock
- ¼ 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
- 1-½ cups arborio rice
- ¾ cup champagne
- ¾ cup frozen peas , defrosted
- ¾ 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, ½ teaspoon pepper, and kosher salt to taste (I add about ½ 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.
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.
Whitney @ That Square Plate says
This recipe is right up my alley! I love finding new shrimp recipes, and seriously would only have to buy like two things if I wanted to make this at anytime. Love all of the ingredients.. Saving to cook soon!!
Derek says
Look at Amanda getting all fancy! I love this dish. I bet the leeks make huge difference. Great technique as always and thanks for posting!
LindySez says
Nice site and beautiful photos. I love to make risotto in my pressure cooker but sometimes enjoy standing and stirring as well, especially when I have someone sitting at my counter to talk to while I work.
Lindsey | Lou Lou Biscuit says
These photos are gorgeous! I love shrimp and risotto, so this is pretty much my dream recipe. Thanks for sharing!
Deepika@EasyBabyMeals says
This is amazing. Making this for sure.
Kathrina says
The redesign looks great and so does this dish! I’m always in the mood for risotto, and the shrimp and champagne in this one have me craving it at 10 a.m.! :)
Platter Talk says
What an elegant and delicious spin on a shrimp dish; totally in love with this one! Thanks for sharing.
Anne Murphy says
Oh, I love risotto – and the roasted shrimp is such a perfect foil! (And champagne – well, then!)
Rebecca B. says
I absolutely love making risottos and using champagne and leeks is such a wonderful idea! The flavor combination with lemon, peas and the roasted shrimp sounds absolutely delish!!
Diane says
First off. LOVE your new site design. Beautifully done and full of functionality for us users! This recipe is full of awesomeness as well. We are fellow leek lovers. They hold a special place in my heart and we grow them every year. But this year they didn’t get into the winter garden. Sad. This recipe is so beautiful. I love the risotto. I haven’t made it yet. This must go on my to do list!
Mahy says
This looks perfect! Risotto is pure comfort to me too–thanks for sharing :)
Marisa Franca @ All Our Way says
Doggone but you had to go and do it!! Make me wish I had seen this before planning tomorrow night’s meal. This would be absolutely perfect. Risotto always has my Italian heart. I’m pinning for the next special meal. Great recipe.
Heather @ Daze and Knights says
Your redesign is lovely and this risotto looks delish!
Jessica Peace-Urgelles says
That looks so good, I love risotto!
Gloria @ Homemade & Yummy says
I could just eat risotto as the meal…this looks great!!
Patricia @ Grab a Plate says
You had me at “risotto,” but all the other goodies included takes this dish over the top! Love the shrimp to make it hearty, and of course I love the added Champagne! How fun!
The Food Hunter says
This sounds wonderful. I wish I could eat shrimp
David @ Cooking Chat says
Ooh, this sounds good! Like everything about this..risotto, peas, shrimp, yum!
Amanda {Striped Spatula} says
Thank you, David! Seafood risotto in general is one of my all-time faves.:)
Erin @ Thanks for Cookin'! says
The new site design is beautiful! Nicely done! I love the idea of using leeks instead of onions in risotto. We aren’t big onion fans in my house. Great recipe.
Amanda {Striped Spatula} says
Thanks so much, Erin! I’m so glad to receive such nice feedback about the redesign. :) Leeks are great, especially if you want an onion flavor that’s a little more delicate. I love them!
Christine | Mid-Life Croissant says
Love this! Pinned.
Amanda {Striped Spatula} says
Thanks so much, Christine!