As a passionate home cook and food enthusiast, it recently dawned on me that amidst the myriad of recipes shared, one truly beloved dish had remained conspicuously absent from my collection: risotto. For me, this blog serves as a culinary diary, a catalog of flavors and techniques I adore, and risotto holds a cherished spot at the top of that list. Its creamy texture, customizable nature, and the delightful ritual of its preparation make it an absolute favorite.

With cooler evenings still lingering and the promise of spring just around the corner, there’s no better time to unveil a recipe that bridges the seasons with grace and flavor. This Champagne and Leek Risotto with Roasted Shrimp offers a comforting embrace while simultaneously awakening the palate with bright, fresh notes, making it truly special.

Imagine a forkful of luscious, creamy rice, gently infused with the delicate sweetness of sautéed leeks, the subtle effervescence of champagne, and the savory depth of Parmesan. Add to that the burst of fresh peas, a hint of zesty lemon, and succulent roasted shrimp, and you have a dish that is not just a meal, but an experience. It’s the perfect elegant dinner to share, whether for a romantic occasion, a celebratory gathering, or simply to elevate a quiet evening at home.

The Art of Perfect Risotto: Patience Rewarded

While often perceived as daunting, making risotto is a surprisingly straightforward process that primarily requires a touch of patience and a steady hand for stirring. The magic happens by slowly introducing hot broth, ladle by ladle, to short-grain Arborio rice. This gradual addition of liquid, combined with continuous stirring, encourages the rice grains to gently abrade against each other, releasing their natural starches. This is the secret to achieving that signature creamy consistency without needing to add a drop of actual cream.

The goal is a risotto that is tender yet still possesses a delightful “al dente” bite at its core, much like perfectly cooked pasta. The final texture should be fluid enough to spread gracefully on a plate, but not so loose that the liquid runs freely. It’s a dish that demands your presence at the stove, a meditative dance of stirring and anticipation. So, put on your most comfortable slippers, savor the aromas, and get ready for a stirring session that culminates in a truly luscious and deeply satisfying meal. The rich, velvety result is unequivocally worth every moment of effort.

Why This Risotto Shines: Key Ingredients and Flavors

The Delicate Charm of Leeks

Risotto traditionally begins with a base of onions, but for this particular recipe, I’ve opted for the more nuanced flavor of leeks. Leeks, when gently sautéed in butter, contribute a refined, sweeter, and more delicate aromatic foundation compared to their more pungent onion cousins. This subtle profile complements the other sophisticated flavors in the dish—especially the champagne and shrimp—without overshadowing them. When preparing leeks, remember to meticulously wash them, as dirt can often hide between their layers, ensuring only the pristine white and light green parts make it into your pan.

The Bubbly Secret: Champagne

In a delightful twist, I swapped the customary white wine for champagne to deglaze the pan. This choice was not just for thematic flair, though it does lend itself beautifully to celebratory meals. Beyond the festive association, champagne introduces a unique complexity to the risotto. Its crisp acidity and subtle yeasty notes add a brightness and a rounded flavor profile that differs from still white wine. The effervescence, while largely cooked off, contributes to an overall lightness that beautifully balances the richness of the rice and Parmesan, creating an unexpectedly harmonious pairing with the tender shrimp and delicate leeks.

Freshness from Peas and Lemon

To further enhance the seasonal appeal, a generous addition of vibrant green peas and fragrant lemon zest elevates this risotto. The peas provide a pop of sweetness and beautiful color, reminiscent of blooming spring gardens. Lemon zest, with its bright and aromatic oils, cuts through the richness, adding a refreshing lift that invigorates the entire dish. Fresh herbs like thyme and Italian parsley are also incorporated, layering in earthy and peppery undertones that complete the sophisticated flavor profile.

The Perfect Partner: Succulent Roasted Shrimp

While the risotto itself is a star, pairing it with perfectly roasted shrimp elevates the meal to new heights. Roasting is my preferred method for cooking shrimp because it’s quick, easy, and yields consistently tender, juicy shrimp with a slight caramelized exterior. A simple seasoning of olive oil, kosher salt, and freshly ground black pepper is all that’s needed to highlight the shrimp’s natural sweetness.

For presentation, I love arranging the roasted shrimp artfully on top of the finished risotto, a technique I picked up at a restaurant years ago that truly enhances the visual appeal of the dish. However, if you prefer, you can certainly remove the tails after roasting, chop the shrimp into bite-sized pieces, and gently stir them into the risotto just before serving. Either way, the combination of creamy risotto and succulent shrimp creates a symphony of textures and flavors that is pure culinary bliss.

Beyond the Recipe Card: Tips for Risotto Success

• Mise en Place is Your Friend: Have all your ingredients prepped and ready before you start. This includes heating your broth, chopping your leeks and shallots, mincing garlic, and measuring your rice and champagne. Risotto cooking is continuous once it starts!
• Keep the Broth Warm: Maintaining the broth at a gentle simmer is crucial. Adding cold broth will cool down your risotto, interrupting the cooking process and affecting the starch release.
• Gentle, Consistent Stirring: You don’t need to stir vigorously, but consistent, gentle stirring is key to preventing sticking and promoting the creamy texture. It’s not a race, but a rhythmic process.
• Listen to Your Rice: The cooking time for risotto is an estimate. Pay attention to the rice grains; they should swell and become translucent around the edges while maintaining a firm, slightly chewy center.
• Adjust Consistency at the End: After stirring in the Parmesan and peas, if your risotto seems too thick, a splash of extra warm broth will loosen it to the perfect consistency. If it’s too thin, a bit more cheese and resting for a minute off the heat can help.

This recipe for Champagne and Leek Risotto with Roasted Shrimp is more than just a meal; it’s an invitation to slow down, savor the process, and enjoy the exquisite results. Whether you’re making it for a special occasion or simply treating yourself to a gourmet experience at home, this dish promises to delight and impress. It’s comforting enough to chase away the last vestiges of winter chill, yet bright and vibrant enough to welcome the freshness of spring.

Consider serving this elegant risotto with a simple, crisp green salad dressed with a light vinaigrette to balance its richness. For an ideal beverage pairing, enjoy the same dry champagne or sparkling wine that you used in the risotto, or choose a crisp Sauvignon Blanc or Pinot Grigio that will complement the delicate flavors of the dish. The harmonious blend of ingredients ensures every bite is a celebration of flavor and texture.

If you’re eager to discover more delicious recipes and cooking tips, be sure to keep an eye out for our upcoming culinary updates and new features. There’s always something delightful simmering!

Rating: 4.50 from 2 votes

Champagne and Leek Risotto with Roasted Shrimp

by Amanda Biddle

With creamy rice, sautéed leeks, bubbly champagne, Parmesan, lemon zest, and peas, this Champagne and Leek Risotto is a perfect late-winter or early spring dinner.

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Servings: 4 servings

Ingredients

• 6 cups chicken broth or stock
• ¼ cup unsalted butter
• 2 cups chopped leeks (about 2-3 medium, white and light green parts, trimmed and washed well)
• 1 large or 2 small shallots, chopped
• 1 garlic clove, minced
• 1-1/2 cups arborio rice
• ¾ cup champagne
• ¾ cup frozen peas, defrosted
• ¾ cup grated Parmigiano Reggiano
• 1 teaspoon chopped thyme leaves
• 2 tablespoons chopped Italian parsley
• 1 teaspoon lemon zest
• kosher salt and freshly-ground black pepper

To roast the shrimp

• 1 tablespoon extra-virgin olive oil
• 1 pound raw shrimp (12-16 count), peeled and deveined, tails on
• kosher salt and freshly-ground black pepper

Instructions

Make the Risotto

1. Heat broth in a saucepan and keep warm.
2. In a large, heavy-bottomed pot or Dutch oven, melt butter until foaming subsides. Add leeks and shallots and sauté until soft and just starting to brown, 5-8 minutes. Stir in garlic and rice, stirring to coat all of the rice grains. Cook for 2-3 minutes, until fragrant. Add champagne and stir until almost completely absorbed, scraping the bottom of the pan.
3. Stir in one ladleful of hot broth. Cook, stirring constantly, until almost all of the liquid is absorbed, regulating heat to maintain a gentle, but steady bubble. Continue adding broth one ladleful at a time, gently stirring and only adding more liquid when the prior addition is nearly absorbed. Risotto is ready when rice grains are tender, but still have a slight chew in the center, and the texture looks creamy, about 25 minutes.
4. Remove risotto from heat and stir in peas, Parmigiano Reggiano, thyme, parsley, lemon zest, 1/2 teaspoon pepper, and kosher salt to taste (I add about 1/2 teaspoon, but this will depend on your broth/stock). If your risotto becomes too thick after adding the cheese and peas, you can thin it out by stirring in a little extra broth.

Roast the Shrimp and Serve

1. When you start the risotto, preheat oven to 425 degrees F. On a baking sheet, toss shrimp with olive oil and a few pinches of kosher salt and pepper. Roast for 8-10 minutes, until pink and firm. (I usually put the shrimp in the oven about 15 minutes into the risotto cooking process.)
2. To serve, spoon risotto onto warmed dishes and top with 3-4 shrimp per serving. Garnish with additional lemon zest and chopped herbs, if desired.

Nutrition Estimate

Calories: 683kcal | Carbohydrates: 73g | Protein: 38g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 329mg | Sodium: 2489mg | Potassium: 664mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1645IU | Vitamin C: 50.4mg | Calcium: 451mg | Iron: 8.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

About our recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.