We all love it, we all like it – risotto is something loved by all. From those days when we used to be little sitting in grandma's kitchen enjoying bland risotto to today, when we have created our own variations – this shrimp and leek risotto is an all-time favorite!
What are you waiting for? Get your apron on and put up your gloves; it's to get started. Don't forget to wear your chef hat – it helps you get into the chef's mood. Isn't that all that matters? It is!
1 - Start off by placing one tablespoon of oil in a pan and heat on medium heat.
2 - Once done, add in the vegetable broth to the pan and stir well to ensure a homogenous consistency.
3 - Next off, add the rice to the vegetable broth and mix well. Continue to cook until the liquid is reduced to half. Let it simmer for a while to enhance its taste!
4 - Now finely chop the leeks, spinach, and red bell pepper and continue with preparing the shrimp.
5 - Add the remaining tablespoon of olive oil to a pan and heat on medium heat. Now, add in the garlic, chili, leeks, and shrimp to the pan and cook until the shrimp starts to color.
6 - Wait till the shrimp has started to color, and add the spinach and red bell pepper.
7 - To finish off the cooking, wait until the shrimp is opaque. Then combine with the rice mixture and add pepper to taste. It’s all done and ready to serve!
Chef’s Tip for the Day: To make the best shrimp, it is always a great idea to sear or sauté shrimps on high heat. This gives them the best texture that is juicy, tender, and without any stringy chewiness. Also, to enhance flavor, it is always a good idea to squeeze in a lemon and mix your favorite seasonings in case you like it spicy yet tangy!
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View full detailsWe think you'll love to hear that our food collection is shelf-stable, so there's no need for refrigeration during storage. Once opened, it stays fresh in the fridge for up to 3 days.
Besides, it pairs really well with classic sautéed seasonings and wonderfully absorbs the flavors of the sauce.
