Shrimp and Leek Brown Rice Risotto

closeup of a bowl of shrimp and leek brown rice risotto.

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


  • 6-8 cups vegetable or chicken broth
  • 2 lb shrimp, peeled and deveined
  • Juice of 1 lemon
  • 2 tsp olive oil
  • 1 large leek, cleaned and chopped (white and light green parts only)
  • 3 cloves garlic, minced
  • 1 small shallot, minced
  • Salt & pepper to taste
  • 2 cups brown rice (short grain if you can find it)
  • 1/2 tsp each salt and black pepper
  • 1 cup dry white wine, such as pinto grigio
  • 3/4 cup freshly grated parmesan


  1. In a large saucepan, bring broth to a low boil. Keep warm on low heat.
  2. In a non-reactive bowl, combine the shrimp and lemon juice. Set aside.
  3. In a large Dutch oven or heavy bottomed pot, heat olive oil over medium heat. Add chopped leek, garlic, and shallot. Cook, stirring, until leek is cooked through.
  4. Season with a pinch of salt. Add shrimp to Dutch oven and cook, stirring, until shrimp are pink and cooked through. Remove to bowl and cover.
  5. In same Dutch oven, add brown rice and stir until rice in slightly toasted. Add salt and pepper.
  6. Add white wine and scrape the bottom of the pan with a wooden spoon to deglaze any bits of leek left in the bottom. Continue to stir until the liquid is absorbed.
  7. Ladle broth into rice, one ladle full at a time, stirring until each is absorbed before adding the next. Eventually you will end up with full cooked, creamy rice. If it seems like it will never be done, just keep adding liquid and stirring!
  8. Once rice is done, stir in cooked leeks and shrimp, and parmesan. Taste and season with additional salt and pepper if needed. Add more broth, half and half, or milk to thin out the risotto if needed.


  • Be sure to clean the leeks well. Dirt likes to hid in all the creases!
  • If you don't have both garlic and shallot, you can use one or the other.
  • Store leftover risotto in the refrigerator for up to 5 days. Reheat over low heat on the stove, adding broth or other liquid as necessary.

To Make In The Instant Pot:

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

Keywords: shrimp and leek risotto, brown rice risotto with shrimp and leeks, brown rice leek risotto