Shrimp, Leek, and Sweet Pea Risotto (two ways)

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Risotto, a great alternative to pasta, tends to get overlooked because of its perceived difficulty.

This recipe, intended to impress your next date, is simple, easy to follow, and only requires a bit of patience to yield crowd-pleasing results.

Wine Pairing: Frog’s Leap Chardonnay Napa Valley ’10 http://bit.ly/sRAdQc

If you happen to feel over-zealous and double the recipe by mistake (hey, you’re a hungry chef, after all…), then consider altering unfavorable leftovers to create your next appetizer: Arancini. 

Using the cooked risotto, chop the shrimp into small pieces and stir. Assemble meatball-like balls (about 1″) and coat with flour, egg, and panko breadcrumbs. Use extra virgin olive oil to pan-fry, and cook until golden brown and crispy.

Wine Pairing: Villa Nozzole Chianti Classico ’07

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1 Comment

Filed under EVERYDAY EATS, VINTOGENIC

One response to “Shrimp, Leek, and Sweet Pea Risotto (two ways)

  1. Sarah

    Wow! This looks delish!! Love the gourmet feel yet simple to follow directions! Can’t wait to make this for a holiday party asap!

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