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Creamy Leek, Veggie Risotto with Shrimp

Yields1 Serving

 7 tbsp olive oil
 5 cups rinsed leeks chopped into 1/2 inch pieces
 6 cups fresh spinach
 4 cups sliced mushrooms
 3 cups Italian zucchini, halved, then cut into 1/2 inch slices
 1 ¼ cups risotto
 32 oz vegetable broth
 ⅓ cup parmesan or romano cheese, grated
 2 tsp fresh thyme
 1 oz Chardonnay
 1 tbsp butter
 12 medium to large shrimp uncooked
 1 tbsp chopped parsley
 to taste
 to taste
1

First saute your leeks in 1 1/2 Tbsp. of olive oil until they are tender. Set them aside.
Next saute the mushrooms in 1 1/2 Tbsp. olive oil until they are tender, set them aside.
Saute the zucchini in 1 1/2 Tbsp. olive oil, - lightly browing it, and set it aside.
Next, saute the spinach in 1 1/2 Tbsp. olive oil until wilted, and set it aside. You might want to chop it up a bit.

2

Place 1 Tbsp. of butter and 1 Tbsp. of olive oil in a large saute pan. (I used my wok because this recipe makes a lot.). Heat until the butter melts then add the risotto. Stir it until it’s coated. Then add the vegetable broth, one cup at a time and stir until it’s incorporated. Keep adding and stirring one cup at a time.

3

By the time you are on cup three, place the shrimp in a separate saute pan with 1 Tbsp olive oil and cook them lightly on both sides. Once they’re not transparent anymore, remove them from the heat so they don’t overcook.

4

Keep stirring the risotto adding the last cup of broth. It should look creamy and should be no longer tough to bite, (don’t cook it so long it’s mushy – it should have a little firmness) then add the 1/3 cup of cheese and stir. Next add the leeks, mushrooms, zucchini, spinach and the shrimp. Taste it and add salt and pepper to taste. Stir to combine and heat through.

5

Sprinkle with parsley and cheese and serve. My son loved it with crushed red pepper flakes too.