Rock Shrimp Tomato and Leek Risotto with Basil and Meyer Lemon
Indulge in the vibrant flavors of Rock Shrimp Tomato and Leek Risotto with Basil and Meyer Lemon, a luxurious yet approachable dish that brings a burst of coastal freshness to your table. Creamy Arborio rice is infused with layers of flavor from sautéed leeks, garlic, and a splash of dry white wine, creating the perfect canvas for succulent rock shrimp and sweet, juicy cherry tomatoes. The addition of Meyer lemon zest and fresh basil adds a bright, aromatic finish that balances the dish beautifully. With rich Parmesan cheese and a silky butter finish, this risotto is an elegant one-pot meal that’s perfect for dinner parties or a cozy night in. Serve this Mediterranean-inspired creation warm with an extra sprinkle of Parmesan and fresh basil for a dish that’s as impressive as it is comforting. Keywords: rock shrimp risotto, tomato and leek risotto, Meyer lemon, creamy Arborio rice, easy risotto recipe, Mediterranean-inspired dish.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 pound rock shrimp
- 1.5 cups arborio rice
- 6 cups chicken or vegetable stock
- 0.5 cup dry white wine
- 1 large leek (white and light green parts only, thinly sliced)
- 1 cup cherry tomatoes (halved)
- 0.5 cup Parmesan cheese (freshly grated)
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 0.25 cup fresh basil (chopped)
- 1 medium Meyer lemon (zested)
- to taste salt
- to taste black pepper
Instructions
In a medium saucepan, heat the chicken or vegetable stock over low heat. Keep it warm but not boiling.
In a large, heavy-bottomed skillet or saucepan, heat 1 tablespoon olive oil and 1 tablespoon unsalted butter over medium heat.
Add the sliced leek and sauté until soft and fragrant, about 3-4 minutes. Add the minced garlic and cook for 1 additional minute, stirring frequently.
Stir in the Arborio rice and toast it gently for 2-3 minutes until the grains are lightly translucent around the edges.
Pour in the dry white wine and stir constantly until it has nearly evaporated.
Begin adding the warm stock one ladle at a time, stirring often to encourage the creaminess of the rice. Allow each ladleful of stock to be absorbed before adding the next. Continue this process for 20-25 minutes until the rice is tender but still slightly al dente.
Meanwhile, in a separate skillet, heat the remaining 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the rock shrimp and cook for 2-3 minutes until pink and opaque. Season with a pinch of salt and black pepper, then remove from the heat and set aside.
Once the risotto is nearly done, stir in the halved cherry tomatoes, cooked shrimp, and Parmesan cheese. Cook for an additional 2-3 minutes, allowing the tomatoes to soften slightly.
Remove the risotto from heat and stir in the remaining 1 tablespoon butter, fresh basil, and Meyer lemon zest. Season with additional salt and black pepper to taste.
Serve immediately in warm bowls, garnished with extra basil and a sprinkle of Parmesan if desired.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 2232 mg | 97% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.0 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 323 mg | 25% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 689 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
