Shrimp and Leek Brown Rice Risotto Recipe

The creamy shrimp and leek risotto is made healthier with brown rice, but with all the cozy, savory goodness you love. (gluten-free)

Risotto always seems like a fancy, date night kind of meal to me. I think it's all the love that goes into making it. And by love, I mean stirring. But a creamy, comforting bowl of risotto is always worth the effort, especially when you get to share it with someone you love! This version is infused with buttery leeks and shrimp - perfect as a main dish or even as an extra special side dish.

Why You'll Love This Shrimp and Leek Risotto

If your idea of relaxing on the weekends includes standing over the stove with a glass of wine (I'm being serious - mine is!) then this is a great recipe for you. Creamy whole grain risotto gets the luxury treatment with a mixture of sautéd leeks, garlic and shallot; simply seared shrimp; and salty parmesan. It's flavorful, savory and so cozy - healthy comfort food at its finest!

Why Make Risotto With Brown Rice?

The dietitian in me has a hard time making risotto with anything but brown rice because it has a better nutrition profile than white rice. It's higher in fiber, B vitamins, minerals and antioxidants because it still has the bran and the germ. But besides being a little healthier, brown rice makes a more enjoyable risotto in my opinion. It has a nutty flavor and toothsome bite that resists turning to mush if you accidentally take it too far and over-stir.

The Ingredients

• Broth - Chicken or vegetable - homemade if you have it!. I like to use low sodium broth.
• Leek - Make sure to clean it really well since dirt likes to hide in all the crevices.
• Garlic
• Shallot - If you don't have both shallot and garlic, you can use one or the other.
• Shrimp - Peeled and deveined. I like to use large shrimp.
• Lemon
• White Wine - Pick a dry one, such as pinot grigio or sauvignon blanc.
• Brown Rice - If you can find short grain brown rice, it would be great here. If not, long grain works, too!
• Parmesan - Freshly shaved off the block is always best!
• Salt & pepper

How To Make It

1. In a saucepan, heat the broth and keep warm.
2. Chop the leek, garlic and shallot, using just the white and light green parts of the leek.
3. In a non-reactive bowl, combine the shrimp and lemon juice.
4. Heat the oil over medium heat in a large heavy-bottomed pot or Dutch oven. Add the leek, garlic and shallot and cook, stirring, until softened. Season with a pinch of salt.
5. Add shrimp to the pot and cook shrimp on both sides until pink, just a couple minutes per side. Remove the mixture to a clean bowl and cover.
6. Add the rice to the pot and stir to toast just a bit. Add the salt, pepper and wine. Cook, scraping up any brown bits that may be on the bottom of the pot, until all of the liquid has been absorbed.
7. Ladle warm broth into rice, one ladle full at a time, stirring until each is absorbed before adding the next. Adjust the heat as needed to maintain a low simmer. It will seem like the rice will never become soft and creamy, but just keep adding liquid and stirring. I promise you'll get there!
8. Once rice is cooked through and creamy, stir in the parmesan, leeks and shrimp. Taste and add more salt or pepper as needed before serving.

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stove over low heat, adding broth, cream or milk to return it to a creamy consistency.

Can It Be Made In The Instant Pot?

Not into all the stirring? You can make this risotto in the Instant Pot!

1. Cook the leeks, garlic, shallot and shrimp in the pot of the Instant Pot on Sauté mode. Remove from the pot.
2. Add the rice, salt, pepper and wine. Continue cooking on sauté mode until the wine is mostly absorbed.
3. Add 4 ¼ cups broth. Close the lid and seal the vent. Pressure cook on High for 35 minutes.
4. Once done, carefully release the pressure by opening the valve (away from your face and hands!).
5. Stir in parmesan, shrimp and leeks.

More Healthy Risotto Recipes

• Healthy Mushroom Risotto with Brown Rice
• Spring Vegetable Instant Pot Brown Rice Risotto
• Easy, Healthy Pumpkin Risotto

Did you make this recipe? Please leave a star rating in the comments!

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