Lemon and Artichoke Risotto With Shrimp
- Reviews 1
Ready In: 30 mins
Serves: 4
Ingredients
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 cup onion, finely chopped
- 1 1⁄3 cups arborio rice
- 1⁄2 cup white wine
- 6 cups chicken stock, heated
- 1 lb shrimp, peeled and deveined
- 1 lemon, zested
- 15 ounces artichoke hearts, drained and chopped
- 2 sprigs rosemary, finely chopped
- 1 cup parmigiano-reggiano cheese, grated
Directions
- Saute garlic and onions in olive oil over medium-high heat for 2 to 3 minutes or until soft.
- Add rice and saute another 2-3 minutes.
- Add wine and cook 1 minute.
- Add the warm stock about 1 cup at a time.
- Cook uncovered and stirring frequently until all stock is absorbed.
- Add remaining stock 1 cup at a time repeating this procedure about 1 cup of liquid remains to be added.
- Add shrimp, lemon zest, artichoke hearts and rosemary with the final addition of liquid.
- Cook for a total of approximately 20 minutes or until the rice is al dente and the risotto is starcy. The shrimp will be cooked when they turn pink.
- Add the cheese and juice of one lemon.
- Season with salt and pepper.
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