Champagne and Leek Risotto with Roasted Shrimp Recipe

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

I realized while updating my site that I’d never posted a risotto recipe here — a surprising omission, since risotto is one of my favorite dishes. With Valentine’s Day approaching, I wanted to share this Champagne and Leek Risotto with Roasted Shrimp.

Velvety rice, gently sautéed leeks, a splash of champagne, salty Parmigiano-Reggiano, bright lemon zest, and sweet peas combine to create a dish that’s both comforting and uplifting. It feels cozy on a cold evening but also brings fresh, spring-like flavors.

Risotto is straightforward, though it asks for patience. Short-grain rice (Arborio or Carnaroli) is stirred slowly while you add hot broth a ladleful at a time. That gentle technique releases starch from the grains and creates a creamy sauce without any cream. The ideal risotto has a little bite (like al dente pasta) and a loose, saucy texture that falls from a spoon.

Once you get the method and ratios down, risotto becomes highly versatile. I make squash risotto in autumn, mushroom risotto in winter, and sweet corn risotto in summer. For this recipe I swapped the usual white wine for champagne to lend a lightness and depth that pairs nicely with leeks and shrimp.

Leeks provide a delicate, sweet onion flavor that I prefer here to a standard onion base. I usually roast shrimp and arrange them on top of the risotto for a pretty presentation, but you can also chop the shrimp and stir them into the rice before serving if you prefer.

Champagne and Leek Risotto with Roasted Shrimp

Servings: 4 | Prep time: 25 minutes | Cook time: 35 minutes | Total time: 1 hour

Ingredients

• 6 cups chicken broth or stock
• 1/4 cup unsalted butter
• 2 cups chopped leeks (about 2–3 medium; use the white and light green parts, trimmed and washed)
• 1 large or 2 small shallots, chopped
• 1 garlic clove, minced
• 1 1/2 cups Arborio rice
• 3/4 cup champagne
• 3/4 cup frozen peas, thawed
• 3/4 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 taste

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

• Warm the broth in a saucepan and keep it hot over low heat.
• In a large, heavy-bottomed pot or Dutch oven, melt the butter until the foaming subsides. Add the leeks and shallots and sauté until softened and just beginning to brown, about 5–8 minutes. Stir in the garlic and rice, coating the grains with butter; cook 2–3 minutes until fragrant.
• Add the champagne and cook, stirring, until it is almost completely absorbed and the pan is deglazed.
• Begin adding the hot broth one ladleful at a time, stirring constantly and allowing the liquid to be almost fully absorbed before adding more. Keep the heat at a gentle, steady simmer. Continue this process until the rice is tender with a slight center chew and the texture is creamy, about 25 minutes total.
• Remove the pot from the heat. Stir in the peas, Parmigiano-Reggiano, thyme, parsley, lemon zest, 1/2 teaspoon black pepper, and kosher salt to taste (about 1/2 teaspoon, depending on the saltiness of your stock). If the risotto becomes too thick after adding cheese and peas, loosen it with a little extra hot broth until the desired consistency is reached.

Roast the shrimp and serve

• When you start the risotto, preheat the oven to 425°F (220°C). Toss the shrimp with the olive oil and a few pinches of salt and pepper on a baking sheet. Roast for 8–10 minutes, until pink and firm. I usually put the shrimp in the oven when the risotto has been cooking about 15 minutes.
• Spoon the risotto onto warmed plates and top each serving with 3–4 roasted shrimp. Garnish with additional lemon zest and chopped herbs if you like.

Nutrition Estimate

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

Nutrition information is an estimate and should be used as a guideline only.