Potted Shrimp and Leek Risotto
Potted Shrimp and Leek Risotto
with Courgettes and Herbs
Potted Shrimp and Leek Risotto
with Courgettes and Herbs

Serves 4

Preparation time: 5 mins

Cooking time approx. 30 mins




Ingredients:

2 tbsp olive oil

Generous Knob of butter

250gg/10 oz risotto rice (Arborio is best)

2 leeks, thinly sliced

1 large Spanish onion, finely diced

2  glasses white wine

400ml/14fl oz hot fish stock

1 heaped tablespoon of Fines Herbes (I used Ducros)

100g  potted shrimps in brown butter

Parmesan shavings

Chopped flat leaf parsley, to garnish




AND THIS IS WHAT YOU DO…

  1. Heat the oil and butter in a pan, add the rice and cook gently then stir in the leeks, onions and white wine.

  2. Stir until the wine has almost evaporated.

  3. Add the stock and herbs and bring to the boil, then cook uncovered for 12 to 15 minutes, stirring frequently to stop contents sticking to the bottom of the pan and until the rice is tender and almost all the of the stock has been absorbed.

  4. Now add the chopped courgettes/

  5. Taste and add more seasoning if necessary, then stir in the potted shrimps.  Stir gently until the butter has dissolved.

  6. Divide between  bowls and sprinkle with flat leaf parsley and top with Parmesan shavings.

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