Sumptuous Scandinavian Shrimp Risotto with Crispy Leeks and Dill

Allergens

Shellfish (shrimp)

Ingredients

• 1 cup Arborio rice (gluten
• free)
• 2 cups gluten
• free chicken or vegetable broth
• 1/2 cup dry white wine
• 1 lb shrimp, peeled and deveined
• 1 large leek, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/2 cup grated Parmesan cheese (optional)
• 2 tbsp butter or olive oil
• Salt and pepper, to taste

Instructions

1. In a large saucepan, heat the broth until it is hot but not boiling. Keep warm over low heat.
2. In another large saucepan, melt the butter or heat the olive oil over medium heat. Add the sliced leeks and cook until softened, about 5 minutes.
3. Add the Arborio rice to the saucepan with the leeks, stirring constantly to coat the grains in the fat. Cook for 1 2 minutes until slightly translucent.
4. Pour in the white wine, stirring continuously, and cook until the liquid has been absorbed.
5. Begin adding the hot broth to the rice, one ladle at a time, allowing each addition to be absorbed before adding the next. This process should take about 20 minutes. The risotto is ready when it is creamy and the rice is al dente.
6. Season the shrimp with salt and pepper, then add them to the saucepan with the rice during the last 3 4 minutes of cooking. Stir frequently until the shrimp are pink and cooked through.
7. Remove from heat, stir in the chopped dill, and adjust seasoning as needed. Serve immediately, garnished with additional dill sprigs if desired.

Chef’s Insight

The key to perfect risotto is patience and constant stirring, ensuring a creamy texture and evenly cooked grains.

Notes

For an even richer flavor, use a fish or shrimp stock instead of chicken broth.