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.