Potted Shrimp Risotto

From Lakes on a plate episode 11: Surf & Turf


  • 1 onion
  • 2 leeks
  • 3 cloves garlic
  • 1tbsp olive oil
  • 320g risotto rice
  • 1 glass dry white wine
  • 850ml vegetable or fish stock
  • Juice of 1 lemon
  • Small bunch fresh chives, chopped
  • 2 x 90g pots of potted shrimps
  • Parmesan cheese


  1. Chop the onion, leeks and garlic and add to the fry pan with the olive oil. Add a pinch of salt and pepper and cook on a medium heat until soft.
  2. When the onions have softened add the rice – the way I work it is one handful per person and one for the pot.
  3. Cook the rice in the pan for a few minutes to get all the rice coated.
  4. Add the glass of wine and cook until the liquid evaporates.
  5. Add ¼ pint of stock at a time, stirring, the rice will suck up the liquid as it cooks, so as it does add more stock.
  6. Keep stirring the rice, a risotto is a labour of love but it’s worth it.
  7. The best way to see if the rice is cooked is to taste it, you want the rice to be soft with a little bite.
  8. If the rice is hard and chalky then you will need to cook the rice a little longer and maybe add more stock.
  9. When the rice is cooked add the chopped chives, lemon juice, potted shrimps and Parmesan cheese.
  10. Turn off the heat and let the heat in the pan melt the butter of the shrimps.