Lemon and Artichoke Risotto With Shrimp

Recipe by Erindipity
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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