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.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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)
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

In a medium saucepan, heat the chicken or vegetable stock over low heat. Keep it warm but not boiling.

Step 2

In a large, heavy-bottomed skillet or saucepan, heat 1 tablespoon olive oil and 1 tablespoon unsalted butter over medium heat.

Step 3

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.

Step 4

Stir in the Arborio rice and toast it gently for 2-3 minutes until the grains are lightly translucent around the edges.

Step 5

Pour in the dry white wine and stir constantly until it has nearly evaporated.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Serve immediately in warm bowls, garnished with extra basil and a sprinkle of Parmesan if desired.

Nutrition Facts

Serving size	(2951.4g)

Amount per serving	% Daily Value*
Calories	2193.4

Total Fat 108.8g	0%
Saturated Fat 49.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 877.2mg	0%
Sodium 9876.1mg	0%
Total Carbohydrate 125.3g	0%
Dietary Fiber 9.5g	0%
Total Sugars 16.5g
Protein 157.5g	0%

Vitamin D 0IU	0%
Calcium 1849.4mg	0%
Iron 10.0mg	0%
Potassium 2557.8mg	0%

*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.

Source of Calories

Fat: 46.4%

Protein: 29.9%

Carbs: 23.7%